So far me and yeast ain’t getting along

[Dave_E]

Hi All,

Noob brewer here for sure. Several attempts at winemaking… mixed results. A couple three really good batched of mead, thought I’d try hard cider. After watching a gozillian videos, everyone has their own yeast favorite. I thought I’d give Red Star Premier Cote des Blancs a try on a very basic apple juice 1st attempt. Just got the yeast yesterday, it’s packaging says good until 2028. Used a 1/2 pack for my gallon recipe, just tossed it in like everyone seems to do on YouTube, especially City Steading Brews. No bueno, after 7 hours… nothing. Used the rest of the pack, followed the instructions, 100 degree water, wait 20 minutes, not a sign of life. Tossed that out, new pack of yeast, start over, by the numbers, likes like it got active. Pitched just now, we’ll see what happens.

 

[RM-MN]

Patience is a brewers friend. My beers often do not show much activity for the first 24 to 30 hours.

 

[worlddivides]

While some yeast might show activity within 4 hours of pitching, others won't show activity for 72 hours or more. Just because you don't see activity doesn't mean it's not working.

 

[Dave_E]

It started sometime during the night. I will attempt to grow some patience.

 

[keystonehb]

Most often you do not need to rehydrate your yeast either, can can just sprinkle it right in the fermenter.

 

[ThunderousOath]

Always rehydrate your yeast. Yeast sprinkled in works, but not rehydrating your yeast isn't doing everything you can to guarantee a good and healthy fermentation to prevent off flavors and encourage good flavors.

 

[odie]

I believe Fermentis now recommends NOT rehydrating but just dry pitch. I suspect that would apply to most all dry yeasts.

 

[mac_1103]

While some yeast might show activity within 4 hours of pitching, others won't show activity for 72 hours or more.

I've even had the same yeast strain show activity within 4 hours on one brew and not take off for 72 hours on another.

 

[day_trippr]

I suspect Fermentis dummied down their "recommendation" to make it simpler as there is no doubt proper hydration provides a higher surviving cell count...

Cheers!

 

[redrocker652002]

While I understand your impatience, I was just like you, I have learned that patience in this hobby is absolutely your friend. Give it time and you will see that it will do it's thing.

 

[mac_1103]

I suspect Fermentis dummied down their "recommendation" to make it simpler

The thread seems to have drifted a bit. OP was talking about Red Star Premier Cote des Blancs, so Fermentis' recommendations might not be all that relevant (especially those for beer and ale yeasts). I don't think Fermentis even sells wine yeasts in sizes suited to the home user. And FWIW, the rehydration instructions are still all over their documentation.

 

[MaxStout]

OT:
I know OP's question is almost a month old, but for the benefit of others...
I've used Cote des Blancs for cider a few times. The activity I've noticed is very subtle, to the point where it appears nothing is happening the first couple days. And with cider, there's basically no krausen, as with beer. Just because it looks like nothing's happening doesn't mean it's not fermenting. Eventually, it will become much more active, with CO2 bubbles coming up.

 

[govner1]

I believe Fermentis now recommends NOT rehydrating but just dry pitch. I suspect that would apply to most all dry yeasts.

This !

 

[Closet Fermenter]

I have posted this a couple times before, but it comes to mind every time someone posts about delayed yeast activity. In fact, I first thought of it right after my own recent experience with a slow starting lager yeast.

Nothing!

 

[Maylar]

I believe Fermentis now recommends NOT rehydrating but just dry pitch. I suspect that would apply to most all dry yeasts.

Ale yeasts often say to sprinkle on the wort. Wine yeasts tell you to rehydrate. I do whatever is written on the packet.