Hi,
I was trying to make my first batch of cider this weekend, but something seems to have gone wrong. I used 3 gallons of preservative-free, u.v. cider. I crushed up 3 campden tablets into the cider (I didn't realize that u.v. meant pasteurized), and let it sit for 24 hours. Then I tried to pitch some safale dry ale yeast. I'm pretty sure that I accidentally killed the dry yeast when I tried to rehydrate it by adding some sugar (I usually use liquid for beer, and the sugar method is what I use when I make pizza dough with dry yeast).
Anyway, fermentation appears to be stuck. So, my question is, should I just add more yeast? Are there any other steps that I can do to help my odds of it succeeding? I have some liquid ale yeast in the fridge that I can use.
I was trying to make my first batch of cider this weekend, but something seems to have gone wrong. I used 3 gallons of preservative-free, u.v. cider. I crushed up 3 campden tablets into the cider (I didn't realize that u.v. meant pasteurized), and let it sit for 24 hours. Then I tried to pitch some safale dry ale yeast. I'm pretty sure that I accidentally killed the dry yeast when I tried to rehydrate it by adding some sugar (I usually use liquid for beer, and the sugar method is what I use when I make pizza dough with dry yeast).
Anyway, fermentation appears to be stuck. So, my question is, should I just add more yeast? Are there any other steps that I can do to help my odds of it succeeding? I have some liquid ale yeast in the fridge that I can use.
