On Friday I made a batch of Brandon O's Graff and used a Nottingham yeast slurry I had stored in the fridge from a batch of Apfelwein. The slurry was in a pint sized mason jar and had been in the fridge for about two weeks. I followed the Graff recipe exactly, aerated with my O2 set up, and pitched the yeast after allowing it to warm to room temperature. After no air lock activity for 48 hours (I know that's not an accurate way to judge fermentation) I pulled the lid off the bucket and took a gravity reading. It has not moved a single point. Should I go buy another packet of Notty and pitch it? Or should I wait it out?
Thanks!
Thanks!