I recently started off a new batch of cider and Ive the feeling that I may have used the wrong/not enough yeast for it and so Im wondering should I re-pitch with another yeast.
To get down to specifics I started off a batch with ~25 litres of apple juice, 1kg of muscavado sugar and ~300g of wildflower honey. Initially I added all of the above and five crushed campden tablets to kill any wild yeasts. I pitched the yeast around 32 hours later. I used one 11g sachet of danstar nottingham beer yeast (as I had it sitting around) and rehydrated prior to pitching. I also added ~2 teaspoons of yeast nutrient. Prior to pitching I took a hydrometer reading and I think it was 0.62 (first time using a hydrometer and Im not entirely sure how to read it). That seems like a pretty high reading and its been three days and Ive seen no action from the airlock. Should I re-pitch with a wine/champagne yeast?
As a tangential question, how far into the bung should the end of the airlock be?
To get down to specifics I started off a batch with ~25 litres of apple juice, 1kg of muscavado sugar and ~300g of wildflower honey. Initially I added all of the above and five crushed campden tablets to kill any wild yeasts. I pitched the yeast around 32 hours later. I used one 11g sachet of danstar nottingham beer yeast (as I had it sitting around) and rehydrated prior to pitching. I also added ~2 teaspoons of yeast nutrient. Prior to pitching I took a hydrometer reading and I think it was 0.62 (first time using a hydrometer and Im not entirely sure how to read it). That seems like a pretty high reading and its been three days and Ive seen no action from the airlock. Should I re-pitch with a wine/champagne yeast?
As a tangential question, how far into the bung should the end of the airlock be?