sreichenberger
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- Jan 2, 2017
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Hello everyone, I am relatively new to homebrewing and prepared two batches of 2.5 gallons each of Cider.
For the Cider I am particularly concerned with, I used the following:
After three days, the airlock stopped bubbling on that one, whilst the other bucket I have going (the first one I made with about 2/3 of the yeast in the sachet) is still going strong.
Did I just screw up the first Cider by adding too little yeast in? Did maybe the crystalized lemon peel kill of the yeast for whatever reason? Any tips on how I could resuscitate this batch or should I just taste, take a reading, wait two days, take another reading and then if warranted bottle and drink?
For the Cider I am particularly concerned with, I used the following:
- 1.5 gallons of pure apple juice straight to the fermenter
- 1.0 gallon of pure apple juice was heated to 70Cº. 15 minutes before turning the stove off I added a handful of crystalized lemon peel, 1 pound of sugar and a handful of crystalized ginger (was aiming for a higher alcohol content), one small capsule of Servomyces yeast nutrient and half a tablet of clearing whirlfloc
- Once the temperature was down to around 25Cº I pitched the Cotes des Blancs yeast in*
After three days, the airlock stopped bubbling on that one, whilst the other bucket I have going (the first one I made with about 2/3 of the yeast in the sachet) is still going strong.
Did I just screw up the first Cider by adding too little yeast in? Did maybe the crystalized lemon peel kill of the yeast for whatever reason? Any tips on how I could resuscitate this batch or should I just taste, take a reading, wait two days, take another reading and then if warranted bottle and drink?