I've been using the same general recipe for all the ciders I've made lately, in exception to changing some measurements around such as sugar and whatnot.
My last two batches have not given me any sign of activity. I was doing a cherry cider and put the usual stuff in there, and added some Nottingham yeast that I had JUST bought from my LHBS. I waited 7 days and finally decided to throw it out, assuming I picked up some juice that had unfermentable ingredients, and I just misread the label. So I went back to my plain old apple cider recipe with the same yeast. No sign of activity, after 4 days I went to the LHBS and got a different packet of Nottingham yeast and added a tsp that night. It's been 24 hours and no activity. I know it's not always immediate but every cider I've made has been pretty quick to act. I don't know what's going on.
My recipe:
1/2 gal motts apple juice
1/2 gal ocean spray cranberry juice
4 1/2 cups table sugar,
1 1/4 cup brown sugar
1/3 cup cinnamon
1 tsp Nottingham yeast, hydrated in 1/2 cup lukewarm water
I add the sugar to about 1/3 gallon of apple juice and heat it up for a good 15 to 20 mins, stirring it to keep from boiling. I let it cool and then pitch the yeast.
Both juices are pasteurized and have only vitamin c in them. I've used them before and they've worked fine.
My last two batches have not given me any sign of activity. I was doing a cherry cider and put the usual stuff in there, and added some Nottingham yeast that I had JUST bought from my LHBS. I waited 7 days and finally decided to throw it out, assuming I picked up some juice that had unfermentable ingredients, and I just misread the label. So I went back to my plain old apple cider recipe with the same yeast. No sign of activity, after 4 days I went to the LHBS and got a different packet of Nottingham yeast and added a tsp that night. It's been 24 hours and no activity. I know it's not always immediate but every cider I've made has been pretty quick to act. I don't know what's going on.
My recipe:
1/2 gal motts apple juice
1/2 gal ocean spray cranberry juice
4 1/2 cups table sugar,
1 1/4 cup brown sugar
1/3 cup cinnamon
1 tsp Nottingham yeast, hydrated in 1/2 cup lukewarm water
I add the sugar to about 1/3 gallon of apple juice and heat it up for a good 15 to 20 mins, stirring it to keep from boiling. I let it cool and then pitch the yeast.
Both juices are pasteurized and have only vitamin c in them. I've used them before and they've worked fine.