Possibly Yeast Issues?

[NineTwoOh]

Hey all! New to the forum and to cider brewing! I've done beer in the past but cider is totally new to me!
I started with a sanitized carboy and put 5 gallons of locally acquired frozen (thawed going in of course!) cider. I threw in 5 crushed campden tablets and let it sit for 12 hours. I then put in 2.5 teaspoons of pectic enzyme and let it sit another 12 hours. After that, I rehydrated some Nottingham yeast per the instructions and pitched. I also added 2.5 teaspoons of Wyeast yeast nutrient. It's now been 52 hours later and I think the air lock cap has filled up once and released. I see no cider krausen (is that pectiles?). In any case, I don't think it's fermenting. Did I do something wrong or is it bad yeast? Or am I not being patient enough because I threw the pectic enzyme in?

Thanks!

 

[WVMJ]

Standard question you have to ask is did the locally acquired cider have any preservatives in it? Next is how warm is the cider? Do you have another pack of yeast now in case this one didnt work, learn to make a starter that will tell you if your yeast is alive and well before you pitch it in. Any idea what kind of apples your cider was made from? WVMJ

 

[NineTwoOh]

I went to my local homebrew store and the first thing he asked was, what's the temp? It was around 67. He said, there is your problem. Get it up to 70-72 and it'll likely take off.
I brought the carboy up from the basement and let it sit out overnight.. take off!

To answer your other question though, it's locally sourced apples and had been (partially) pasteurized with UV light before freezing. I asked what type of apples the cider was made from and the lady running the store wasn't sure. I may still follow up on it however.

And yes, I'm familiar with starters.. I do that for my beer. You suggest doing starters for cider as well? I'm totally fine doing it, just hadn't read anything on it so I didn't think to do it.

 

[hottpeper13]

Don't know anything about cider,but you picked a solid yeast and I think it will make it tasty . So,the temp is important with Notty,at low range 59*-62* very clean with no esters, at ~65 that changes and from there to 68* the esters come on,sometimes alot. I tossed a beer that hit 72* before my brewery had temp control. I keep it to 64* max and than when the temp starts to drop on it's own I bump the temp to 67* and hold until the 3 weekprimary is done then to the keg. Solid every time.

 

[NineTwoOh]

Mequon? I'm up in Sheboygan! Small world!

Anyway - I had to bring it up to start primary. Once it's going well I was told to drop it back down so I will give that a whirl! Maybe I'll let you know when it's done and you can drive up and grab a growler

 

[NineTwoOh]

Well after the initial little flurry of activity, it seems to have slowed again. Should I agitate the yeast and trub back into suspension or should I repitch? The must is super clear already and I'm second guessing myself..

 

[Stinky-Beaver]

How long has it been fermenting? I had a batch ferment completely in 6 days and Ive had batches take 12+ days.

 

[NineTwoOh]

It may have been fermenting at most, 8 hours when it seemed to quit..However the yeast has been in since Monday morning which is about 78 hours ago. Maybe it needs a day or so to sit at the new temp. I'll report back tomorrow.. unless you think with about 16 hours at 70-71 it should have pretty noticeable fermentation going on.

 

[NineTwoOh]

I've let it sit out at 71 for a few days now.. just checked the brix and it hasn't moved at all so there really isn't much fermentation going on.. is this must junk now or can I repitch?

 

[NineTwoOh]

Well if anyone reads this later on with similar issues, the yeast I had must have been bad. I transferred it to a new carboy after it had settled the best it would and repitched. Took right off after repitching.