Trouble Shooting Questions.

[ShaedesBrew]

Just have a few quick questions about a couple of batches I have going right now. I just got a batch in my primary yesterday. Its a blend of cider and one pound of peaches I pasteurized. I also added 1.5 cups of brown sugar to it. I pitched a packet of ale yeast into one gallon of the cider and peach mixture.

Since then I have gotten absolutely zero action in the air lock. So this evening i added more yeast and some nutrient to see if I could help get things started. This yeast was a mead yeast.

There is still no action. Am I just being impatient or should something be starting by now?


Thanks for any and all advice.

Happy Brewing- shaede

 

[snuesen]

Air temp ok? Should be around 70 Fahrenheit. pH ok? Should be higher than 3.4ish. Preservative in cider? Cider has to be without sorbate.

It's also early, sometimes it takes a couple days if yeast isn't prepared for the must. Probably wouldn't add more yeast at this point, especially in a one gallon batch

 

[MrMonkey]

also, are you fermenting in a plastic bucket or a carboy? I've used carboys for everything I've done so far except for a Belgian Witbier which is ~6 days in. There was activity in the airlock for maybe 2 days. I opened it yesterday & it was going ape**** in there.

 

[Yooper]

Just double check to make sure your cider doesn't have any benzoate or sorbate in it, then stir it well and try to not think about it!