Cuffbertt
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- Aug 28, 2013
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Afternoon all, Im Carl from Somerset in England 
Over the weekend I started my first ever attempt at making cider, and Im becoming concerned at the lack of progress that its made since. Ive searched a bit on the forum but havent really been able to find much. Heres what I did:
Saturday:
Sunday:
I also started a second batch on the Sunday with different apples, but followed the same process as above (SG 1.048). This batch has also not changed, although it is 24 hours newer.
Its been sat in the kitchen at temperatures around 20-24 Celcius (68 to 75 Fahrenheit if thats your thing) and next to a window, but not in direct sunlight.
Now iIts been 3 days since I added the yeast, and the juice didnt look any different this morning when I left for work than when I started (apart from being a bit more settled). Ive been reading all week about making cider, and it seems fermentation usually begins within 12-48 hours. Im on day three, and Im not sure if Im just being paranoid and impatient, or if Ive done something wrong...
I can think of a variety of things that I might have done wrong:
Has anyone got any advice on whats gone wrong? Or am I just being paranoid and need to wait a little longer haha?
Cheers
Carl
Over the weekend I started my first ever attempt at making cider, and Im becoming concerned at the lack of progress that its made since. Ive searched a bit on the forum but havent really been able to find much. Heres what I did:
Saturday:
- Wash and quarter apples
- Juice apples
- Sterilise demijohns and equipment
- Sieve juice to remove froth and bits and pour into demijohn
- Add a crushed campden tablet to kill the wild yeast
Sunday:
- I measured the Specific Gravity of the juice before I added the yeast, which was 1.054
- Removed some of the juice and warmed it in the microwave, then added half a sachet of Wilkinsons ale yeast, and poured back into the demijohn. Then gave a good swish to mix it all up.
I also started a second batch on the Sunday with different apples, but followed the same process as above (SG 1.048). This batch has also not changed, although it is 24 hours newer.
Its been sat in the kitchen at temperatures around 20-24 Celcius (68 to 75 Fahrenheit if thats your thing) and next to a window, but not in direct sunlight.
Now iIts been 3 days since I added the yeast, and the juice didnt look any different this morning when I left for work than when I started (apart from being a bit more settled). Ive been reading all week about making cider, and it seems fermentation usually begins within 12-48 hours. Im on day three, and Im not sure if Im just being paranoid and impatient, or if Ive done something wrong...
I can think of a variety of things that I might have done wrong:
- Added yeast too soon after the campden tablet, so my yeast was killed
- Didnt add any sugar for the yeast to feed on
- Have kept the demijohns by the window (although out of direct sunlight).
Has anyone got any advice on whats gone wrong? Or am I just being paranoid and need to wait a little longer haha?
Cheers
Carl
