noobie mistake. repitch yeast or slow fermentation

[gambit88]

Im made my first cider today. Followed a recipe but missed the part about waiting 24 hours to pitch yeast after the campden tab. I'm sure this has been covered before, did I kill my yeast or is my fermentation just gonna be slow to start?

Sorry if I'm beating a dead horse I'm usually a beer guy.

Gambit

 

[tchuklobrau]

how long has it been since you pitched? same rules apply as with beer, it can take 72 hours to show signs of fermentation. doubt you killed your yeast but probably made it hard for them to get going.

 

[gambit88]

i pitched yesterday afternoon. I read later that i was supposed to wait. I suppose ill wait till friday, and if i dont see any action then ill repitch.

thanks

gambit

 

[smyrnaquince]

Don't depend on "seeing action." Check your SG levels. If they are dropping, you are fine. Commercial yeasts are more tolerant of SO2 than wild ones, so you might be OK. If you aren't seeing the SG drop after 72 hours, then go ahead and pitch more yeast.

 

[Canajun]

I never used to make a starter. Now I do it about 12 hours before. It makes about a day's difference in the fermenting time. I start about 1/3 to 1/2 gallon in a growler. I'm thinking 24 hrs might be a bit too long anyway, so I wouldn't worry about it. Once the yeast gets active, it multiplies exponentially, so I definitely would NOT re-pitch and risk contamination.

I've been using that 2.99 a gallon stuff from Kroger.... easiest and cheapest booze I've learned to make yet. Funny how neither of us wants to say we live "in" the D! I'm up north of New Baltimore, where are you at?

 

[Canajun]

Don't depend on "seeing action." Check your SG levels. If they are dropping, you are fine. Commercial yeasts are more tolerant of SO2 than wild ones, so you might be OK. If you aren't seeing the SG drop after 72 hours, then go ahead and pitch more yeast.

Oh, yeah, and you really won't "see" what you are used to with beer, he's right. All that nasty frothy stuff from the hops won't happen with the cider. You may get a light ring around your carboy from dormant yeast that just has decided to stick there from surface tension, but you don't get the froth like beer.

As long as you didn't pitch it into cold cider, it should start soon enough. Just watch your air lock for signs of life.

 

[gambit88]

canijun im in the downriver area, not sure if im in lincoln park or southgate, depends on the map program. I dont have a airlock to watch, im using a mr beer keg sense this is my first try and i dont wanna waste 5 gallons if i screw up.

Gambit