No Bubbles

[Dozuki]

Is it a bad sign that I don't have any bubbles after 30 hours . I don't know if I should put in some more yeast or just wait. I am trying a gallon of organic juice from our local organic market. The juice is just that nothing added it even has that pulp settled to the bottom. I used Safale us-05. I think I only needed a gram but my scale is dead so i just guessed. Now I'm wondering if I should put in some more or be patient. Any suggestion would be greatly appreciated.

 

[Yooper]

It's a one gallon batch? I would have added about 1/3-1/2 package of yeast. If you added 1 gram, that's not nearly enough! Add some more yeast, stir it up and wait and see what happens.

Also, even though the juice says it has "nothing added", check anyway to make sure they didn't put sodium benzoate or potassium sorbate, which would mean it won't ferment.

 

[smh]

It helps to add some yeast nutrient if you have some. Just be patient for a few more days and make sure the airlock is well sealed.

 

[Dozuki]

Well thanks for the advice smh I'm just not that patient. I just poured in about half of the packet or a little less. Now I'm just going to wait and see the bubbles. I hope.

 

[smh]

It will be fine, don't worry.

 

[JtotheA]

Just curious, do you have a good seal on your airlock/drilled stopper? I know your relying on the airlock activity since you don't have a hydrometer, but just thought I'd ask.

 

[Dozuki]

Ya the stoppep is in there pretty tight. I am glad to announce that the little yeasties are doing their thing. I have a lot of little bubbles and a bubble every 6-10 seconds in the air lock. Now all I have to do is wait and empty the secondary fermentor. Its full of wine. Thanks for all the help. Now without a hydrometer do I just wait for the bubbles to stop before moving to secondary. For my first try I am going for still cider.

 

[smh]

You should probably invest in a hydrometer, they're only $10.

Without one, if you're going for dry there's no sure way to tell when it gets there. You can almost guarantee that for some time after the bubbling stops there's still some fermentation going on, especially if you get a really slow ferment. What temperature is it at? Once the bubbles stop you can rack to secondary. I think you could be safe letting it sit for a total of 2 months (primary + secondary) and be fairly confident it's done, but you won't know until you read the gravity. Or you bottle and they blow up (or don't).

You really do need to be patient with these things. You'll need to let it age anyhow, so bulk aging is just as simple.

 

[Dozuki]

Well I am really against bottles blowing up so I have a hydrometer on order along witha a siphon. TWO MONTHS. Looks like I won't get to drink this batch. looks like i'm being deployed the beginning of June. I could always try to age it for a year.

 

[smh]

It'll be a huge treat when you get back. I bottled one about a year ago that tasted like nothing at the time. It's beautiful now.

In a way it's a blessing, most of us can't wait until it ages optimally.

 

[Dozuki]

Could I just leave it in the secondary until then or should I try to bottle it before I go.