Cider won't ferment

[Barbadootz]

Hiya all,

I'm having an issue with a hard cider I'm attempting. Any suggestions would be appreciated.

I pressed fresh apples from my yard, yielded 5 gallons of cider, OG reading out of the press was 1.052 I added 1 campden tablet per gallon and let the must sit for 48 hours to ensure no wild yeast growth.

After the two day sit, I rehydrated a Danstar Belle Saison yeast on some reserved juice. The sample did activate and the yeast formed a foamy head on the sample. I aerated the must, then pitched the yeast to my fermenter, along with 1/2tsp pectin enzyme per gallon. 24 hours later, no fermentation action. The gravity hasn't moved, and the yeast has fallen to the bottom of the fermenter with all the pectin. The cider is clear, and there is not a single bubble in sight.

After an additional 24 hours I rehydrated some Safale US-05 and pitched... still nothing. Gravity is still at 1.052, clear cider, no gas activity...

I am attempting a colder ferment (at 15/59 degrees) but the Saison yeast should be ok in the 15°C(59°F) to 35°C(95°F) range and the safale should be good at 12-25°C (53.6-77°F) the only other thing I can think of is raising the temp a little...

Suggestion?

 

[z-bob]

Did you press the apples yourself, or have them pressed at an orchard? They may have done you a "favor" and added preservatives.

 

[Barbadootz]

Picked washed and pressed myself. Apples have zero additives or chemicals all year round.

 

[brewshki]

At this point, I would scrap the cooler ferment and raise the temp. It may not be exactly what you were wanting, but it should help or it will rule out one of the issues.

 

[Drewed]

I agree, up the temp and give it a good stir. Things should get going, then you can cool it back down.

 

[Evan55]

Whats your reason for using saison yeast but then ferment it cold? Kind of defeats the purpose IMO.

I started 2 Belle Saison batches last week, 1.052 and the other 1.056 and at 74F they took off in 12 hours.

 

[Barbadootz]

Strictly a byproduct of this forum. Every year I try different yeast to try and see which end up giving me the best flavour. Last year was champagne yeast and cote de blanc, the year i decided on the Saison due to reading a few posts of a gentleman who had used it alongside US-05, Nottingham, Windsor, WYeast 4776, and the Belle Saison. His comparison side by side of the 5 said that it was his favourite, yielding 'Pleasant aroma, Dry, good carbonation and exceptional clarity.'

Just an experiment and the temp I selected was within the range of the yeast, I wanted it cooler to try and keep the fusels down. Regardless, it doesn't seem to matter, I can't get the bugger to ferment. Tried a few different yeasts, warmed to 70 degrees, stirred, blah blah. I think the campden is killing everything I add.

Luckily I have plenty more apples, just need to find some spare time to do more juicing...