29Savoy
Member
I'm trying to make a small (2.5gal) batch of cider from pasteurized store bought cider which also had some potassium sorbate and malic acid added. I've done cider from juice with these preservatives before and it worked. I gave it a 1.5 tsp dose of pectic enzyme 18 hours ahead of pitching a starter of Nottingham, boiled water and table sugar. I opted not to rack the must off the settled solids to minimize handling and risk infection. The starter proofed fine. I pitched the entire starter and fermentation started off OK. The usual yeast foam on top. Temp was about 68F. Next AM the bubbling wasn't happening. Gave the carboy a shake and went to work. 12 hours later no bubbles. I have a thin layer of what looks like the solids that settled on the bottom on the surface. There's plenty of fermentables 1.045SG. Not enough oxygen? Need yeast nutrient? Would appreciate any advice, thanks.