So...i got in a hurry

[dusty1025]

I couldn't wait anymore. Its been a long winter and I threw together a batch of apfelwein last night:

9 Quarts Preservative free apple juice
2 Gallons Mott's Preservative free Apple cider
2 pounds corn sugar
1 package Red Star Cote des Blancs

The problem is that i had been waiting for my basement to get above the current lagering temperatures (hovering around 57F). So...no surprise after 24hours i have no activity.

It is (as of 5 min ago) in a room at about 70F on a warm heating pad, the must is around 56F right now.

The question is, if i warm it up, will it take off, or should i make a starter and re-pitch.

 

[mrk305]

It will start. Trust the yeasties.

 

[strat_thru_marshall]

It will start. Trust the yeasties.

It will be just fine. They're just in there reproducing and getting ready to tackle the task at hand.

 

[dusty1025]

ok thanks guys

 

[dusty1025]

On another note. Has anyone ever made an apfelwein with Red Star Cote des Blancs. It was all I had on hand. I've heard its flavor profile in sweet ciders described als bland and buttery. But i think with some age, it may turn out well. I pitched this batch on St. Patty's Day and plan to let it age until next St Patty's day.