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Need help with Cyser, Fast
- Thread starter Bluedog
- Start date
Ascorbic acid is just vitamin C. It's naturally found in many fruits and won't do anything to your fermentation. What you are probably thinking of is sulfites, which are a preservative (thereby limiting yeast growth and production).
Thanks guys, I finished the 6 gallon batch last night and pitched 2 packs of Lalvin EC1118, hydrated for 15 min. at about 7:00am MST, I'm seeing very little activity so far, I figured 2 packs of EC1118 would be going nuts by now???. I used 4 gal. cider, 15lbs clover, 1lb dark brown suger, 1tbsp nutrient and 2 packs boiled bread yeast along with various spices. OG was 1.130-1.140(depending on if my finger was steadying hydrometer). Hope I have a good ferment.
Does Lalvin take a while to get started?
P.S. I airated the heck out of must with a hand-held blender.
Does Lalvin take a while to get started?P.S. I airated the heck out of must with a hand-held blender.
Usually it would be going by now, but it's not something to stress about. I''d just aerate it some more, maybe give it some more nutrients. I've seen lags as short as 1 hour and as long as 1.5 days, sometimes it's hard to say why (temp shock between the rehydation liquid and the must seems to be a main culprit).
Yeah, the yeasties will get to it in their own time... I haven't had lags as short as AToE reports but I do have the odd pitch that takes two days to get going.
