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Stubborn hard Cider.

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DaddyBeast

NewBee
Registered Member
Dec 3, 2012
13
0
0
Corona, ca.
I'am at a loss for words, i have never had any brew not start bubbling away 30 minutes after pitching the yeast. and here it is day 4 and no action on the airlock. its straight up pressed pasturized apple cider, and 1 lb of brown sugar. prepped everythign as per usual. heated tempered and loaded into the 6 gallon fermentor. temp no higher than 75 º. potential abv sitting at 6.5 %. perfectly what i want. bloomed the yeast as i allways do. bought fresh the day i pitched it. three packs of redstar premeire cuvee. bloomed and bubbled well very happy yeast at time of pitching. added niutrient and booster, as usual. aerated the hell out of it for 5 minutes as usual... sitting wrapped in a walmart hot cold bag as usual to maintain a steady temp. pictched yeast snapped on the lid and airlocked it. as usual. yet still 4 days later no action from the airlock. im stumped. should be bubbling like a fool right now. the airlock hasnt even pistoned once. (using the plastic 3 piece) the piston isnt pressed against the top cap. HElp dont want to loose $30. bucks worth of must
 
Open it up and see if it is fizzy and you just have a leaky seal. Then see if the gravity is dropping. If not, I've seen this happen most often when batches had juice that had been treated with sorbate. Sometimes people don't mention that.

Sent from my THINGAMAJIG with WHATCHAMACALLIT
 
I was gonna say, check your SG and see if it's being stealthy... and if not, assume it's been sorbated and try a great big starter that's not made with your must...
 
ahhh ok yeah the bottles said nothing about sorbate just that it was pasteurized. ok cool cool. the lid has no rubber ring seal around it. so ill have to remedy that. but the lid snaps on real tight and seems to have a tight air seal. i checked it when i first got it with colored soap water to check for air leak around the lip of the seal. but it might be a problem still so il lfix that. and if its not being stealthy ill make a healthy starter with Montrachet i know that loves stubborn fermentables. cause i bet it was sorbated and just wasnt revealed. thanks i'll have to let you know what works
thanks again any others wishing to reply go for it. i just cant believe in the last 5yrs of brewing this is the first time this has happened. of course i always use Montrachet yeast unless its not available of course but its my go to. and this time i used something different hahaha. thats what i get for trying something different hahahaa
 
ok i know exactly what happened. i didnt heat it up enough fo rthe 5 gallon batch so the fermentor wasnt hot long enough for the hot bag i use to become tempered from the heat bleed off. so the room temp affected it. i did get about a 1% or 2 of fermentation i could smell it as i opened the lid. took a temp and it was too low for the yeast to stay awake in. so im heating up my must and only a gallon of it so i can get the bucket to the just before too hot for the yeast and ill dry pitch another couple packets of premeire cuvee on the top of the must and then snap the air tight lid back on and air lock it again, then ill add an additional blanket to the top of the fermentor. and leave just the airlock visible. that should do the trick. at least in the last four days it didnt get to go bad. due to the mild fermentation that did happen. ill let you know how it goes. as the week progresses.
 
when i checked it it was cold to the touch i temp checked the temp strip on the mid level of the fermentor and it wasnt even reading a tempurature. which is odd that it wouldnt be bubbling cause cuvee will still ferment at 45 - 85 º so. who knows why or what for. but i brought the general temp up to 60º-65º and its bubbling now. we'll see if it continues through the rest of the week which it should. and the piston is remaining at the top of the lid to the airlock. im getting a nice 1 second stream of bubbles every 30 -40 seconds. so its looking good. i'll just have to remember to make sure with this apple cider brand to get the temp up in the entire bucket up to 80º so it means i'll heat and mix 2 gallons of must before adding the other 3 gallons of room temp apple cider. to the fermentor, that way it wont stall out again. its the first time using premier cuvee so well see how the hard cider turns out. if i dont like the resulting flavor profile i'll go back to using my trusted montrachet. hahaha
 
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