Wild Yeast Cider Never Fermented

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sroser86

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This is my second time doing 5 gallons of wild-fermented cider. Last year I had no problems. After two or three weeks at room temperature, it bubbled vigorously just as I had hoped. This year, nothing. No bubbling or anything. I have been stirring it everyday two or three times, but it has been two months and nothing has happened. Is there anything I can do to save or restart my cider at this point? Or does it need to be dumped out? Any ideas on what went wrong?
 
Two months is a long time for the must to just sit there and not get an infection.
-have you taken a gravity reading?
- if so, and it hasn’t already fermented, I would take a sample and taste it. If it doesn’t taste like infected cider I would throw as many healthy, lab grown yeasties as possible. If dry, toss at least two packets.
 
Fermented juice wll taste like sweet cider. If it is infected with fungi it will be awful: rotten, mouldy or very funky.
Have you stirred without letting oxygen in? Have you used apples that were not treated with fungicides? What's the pH & TA of your juice? You may either pitch some yeast or add yeast nutrient first and see what happens.
 
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