Trouble making hard cider

[brewgirl21]

I went the the store yesterday and bought 9 bottles of the limited edition apple pie juice 1/2 gallons I filled them in a primo water jug like 5 gallon jug I made a yeast starter with 1pack and ended up putting in 3 packs and like 9 cups of sugar I added my air lock and let it go over night this morning it was not burping at all so I made a small yeast starter and added that and it started to spew over I added my air lock and if burped real fast for 2 mins then stopped... Idk how to get it to burp here are some pics and hopefully a videos have made several successful gallon batches in the past just stepped up and having trouble the dark picture is when I first started it


http://i1278.photobucket.com/albums/y504/gtpaintballgirl20/Mobile Uploads/image_zps98a35277.jpg


http://s1278.photobucket.com/user/g...F-4D72-A1D8-3D5349FD26D1_zps6671c9ee.mp4.html

 

[5WTFLYBUM]

Wow! That is a lot of sugar and yeast. It is not uncommon for fermentation to take up to 48 hours to start. My resent batch took almost 38hrs to bubble at all. 1 packet of yeast should be all it takes to do 5 gal. or even 6.5gal. I expect. Well it should be interesting when it starts you may want a blow off valve instead of an airlock.
Good luck and keep us posted I am interested in what happens, as I am new to this as well.

 

[brewgirl21]

If it gets too bad I can always discard and redo my first batches were every successful doing 1 gallon and1 pack I normally use 5 cups of sugar and 1 pack of yeast for 1 gallon

 

[FuzzBeckersHB]

Couple of things, you might want to consider adding yeast nutrients. Apple juice lacks the needed nutrients for the yeast to be healthy and strong. Also your yeast starter- what yeast are you using? How did you make your starter? And what temp was your yeast at when you pitched it into the juice? A 10 degree differential in yeast to must temp max is what I read. Any more than that it stresses the yeast out.
I think you will be good, add some nutrient and keep it covered up somewhere where it will be in the mid 60's. Let us know how it goes..
Good luck.

 

[Hello]

I bought the same apple pie juice. This time, on a whim, I took one 1/2 gallon and added it to 3 lbs of DME. I boiled it, poured it into the carboy, and added the other 4.5 gallons of juice. I came home to a airlock overflowing so I had to add a blowoff tube. It was active within minutes. With the sugar you added and all that yeast, I think you'll be okay.

For me, all other ciders didn't really look like they were fermenting. There was little airlock activity most of the time but sure as the yeast was pitched, they all fermented. All yeast was dry pitched at about 70 degrees F. I only aerated the latest batch to ensure the 1/2 gallon with DME was mixed well.

I really think you'll be okay.
Here is a link to a video showing fermentation of my cider:
http://youtu.be/njC-zWUcoQM

 

[Newsman]

I'm making Caramel Apple Cider and using Nottingham yeast. I used approximately 2 # of Dextrose and several teaspoons of yeast nutrient (I think I ended up using about 6 tsp) to 5 gallons of pasteurized apple "cider". I also added in some pectic enzyme for additional clarity. It took about 36 hours, but then it took off like a scalded dog! Really... patience is a virtue in home brewing!