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Rehydration

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Guff

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Long time drinker, first time brewer (outside of dumping a bunch of lemons/water/yeast/sugar into a cooler and watching).

My question pertains to adding ingredients to the cider and if/when to dilute said ingredients in water prior to adding them to the cider.

I added sugar and yeast nutrient directly into my cider about 15 minutes prior to pitching the yeast (which I rehydrated in some recently boiled water for approx 15 minutes.) Should I have diluted the sugar/yeast nutrient as well, or shaken the jug to better dilute it in the cider prior to pitching? Or is the rehydration only important with the yeast?
 

Randzor

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If the sugar isn't dissolved then the yeast will have a hard time eating it. I generally pour out half the bottle of juice, add sugar and shake. repeat until your sugar is gone. I make 5 gallons at a time so shaking the carboy is rather burden some.
 
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Guff

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Gotcha. So since I didn't shake up the sugar/nutrients prior to adding the yeast does that mean the whole process will just take longer or did I successfully waste those ingredients and botch my first batch? It's been over 24 hours and I have yet to see any bubble action...

Thanks for the reply
 

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