Waiting for bubbles

[Shanghaibrewer]

Ok... I have 5 gallons of juice. This is my 3rd batch and I'm learning all the time thanks to you lovely people!

I juiced and added campden ( maybe a little on the high side but no higher than last time). 12 hours later I added pectic enzyme. A further 12 hours later I added my yeast. I'm using belle saison yeast on the suggestion of a forum user on here as the temperatures are getting high here now.

36 hours later I'm waiting for bubbles... how much longer should I give it without intervention?

Also what methods can I add to get it going. I'm assuming the simplest way would be to add another packet of yeast?

Cheers

 

[Hoppy2bmerry]

Are you sure the yeast is good? How much Camden? 36 hours seem pretty long to see fermentation happening. If you are just looking at the airlock you could have CO2 leaking best way to tell for sure is to take a gravity reading.

 

[CKuhns]

"36 hours later I'm waiting for bubbles... how much longer should I give it without intervention?"

"Also what methods can I add to get it going. I'm assuming the simplest way would be to add another packet of yeast?"

Agree with Hoppy - Bubbles in an airlock although useful when you can note them are not a very good indication of fermentation as i have found that carboys or buckets will leak around the seal occasionally. No experience with the yeast you mentioned but assume your brew temp in the range of the yeast. Would be good to validate that.

I would take a good look at the Must itself: (Before doing anything else)
1. If it has a small amount of foam or bubbles on top or throughout the Must you are likely working away.
2. Pull a bit out with a sanitized turkey baster or wine thief and check your specific gravity if less than when you started and more than your expected then you are good, let it go.

Hydrometer and periodic Specific Gravity readings are in my opinion the only way you can truly tell how well your ferment is going when you think you have problems.

If truly not fermenting and at your Original Gravity then I would Check Ph adjust if required and drive air into the Must. (Doing this does carry some risk of oxidation you should only do this if you are 100% sure there is or has been no activity.) Air could cause oxidation and that is not good. Stir with a sanitized spoon good and hard for a few minutes. Then wait 24 hours to see if it takes off.

If that does not work - I would create a yeast starter of 1600 ml (3 Cups) Apple Juice 1/2 tsp Nutrient mix DAP / Fermaid K 2 - 1 Ratio (Other energizers work just as well) and place somewhere at your brew temp for a day or so somewhat loosely covered. An airlock works if you have a flask or container the right size. (Growler with a lid loosely applied works well if not)

Remove the cover or airlock and swirl to drive air to the yeast and keep em happy each few hours or when you can. This gets your yeast growing and happy and produces a bunch of really healthy yeast then pitch.

Good luck let us know how it progresses.

 

[Shanghaibrewer]

Are you sure the yeast is good? How much Camden? 36 hours seem pretty long to see fermentation happening. If you are just looking at the airlock you could have CO2 leaking best way to tell for sure is to take a gravity reading.

Thanks for the replies. I checked all of the equipment this morning and it seems my airlock is leaking the gas at the seal.

I popped the cork and could see it bubbling away and took a sample anyway to see and it is now at 1.010 so not far away from being ready.

I have read that this is quite a quick fermenting yeast so glad that it all seems to be on track.

Cheers