Charlie_G_Sonoma
New Member
- Joined
- Jul 26, 2020
- Messages
- 4
- Reaction score
- 0
Hello,
First time attempt to make cider and while I feel I follow the steps to a tee, I am seeing no signs of fermentation (well ok, 1 bubble on top of the juice) after 4 days. I end up with a little less juice than I had planned after letting the sediment settle out and moving just the clear juice into my carboy, so there is more room at the top of the carboy than I had planned, but nothing I've read indicates this would prevent fermentation from starting.
- While the apples were from my own orchard, I follow all the steps to sanitize (camden tablets, etc).
- 6 gallon carboy, but probably closer to 5/12 gallons of juice in it (due to letting juice sediment settle out before moving to carboy; I actually filled 7, single gallon containers over several days of juicing, added camden tablets and let sit to try to reduce natural yeasts)
- I used 5 gram package Lalvin E-1118 yeast and pitched in directly in to filled carboy.
- The carboy was bunged and bubbler inserted right after pitching yeast. I used vodka in the air-lock.
- I am storing the brew in a walk in wine cellar which remains between 59-61 degrees Fahrenheit.
So, should I try pitching additional yeast?
Should I move the brew out of the walk in wine cellar? I had read that cooler/stable was preferable but could slow the process (which I understood to be a GOOD thing).
First timer in need of advice!
Thanks all!
First time attempt to make cider and while I feel I follow the steps to a tee, I am seeing no signs of fermentation (well ok, 1 bubble on top of the juice) after 4 days. I end up with a little less juice than I had planned after letting the sediment settle out and moving just the clear juice into my carboy, so there is more room at the top of the carboy than I had planned, but nothing I've read indicates this would prevent fermentation from starting.
- While the apples were from my own orchard, I follow all the steps to sanitize (camden tablets, etc).
- 6 gallon carboy, but probably closer to 5/12 gallons of juice in it (due to letting juice sediment settle out before moving to carboy; I actually filled 7, single gallon containers over several days of juicing, added camden tablets and let sit to try to reduce natural yeasts)
- I used 5 gram package Lalvin E-1118 yeast and pitched in directly in to filled carboy.
- The carboy was bunged and bubbler inserted right after pitching yeast. I used vodka in the air-lock.
- I am storing the brew in a walk in wine cellar which remains between 59-61 degrees Fahrenheit.
So, should I try pitching additional yeast?
Should I move the brew out of the walk in wine cellar? I had read that cooler/stable was preferable but could slow the process (which I understood to be a GOOD thing).
First timer in need of advice!
Thanks all!