vicarage_brewe
New Member
Hi,
This is my first post - I hoped it wouldn't come to this and my very first cider journey would be one of simple pleasures...
I have 2 x 5 gallons of apple juice 'fermenting' (from my garden apple tree), originally the gravity was 1055 - I added campden powder (1 heaped teaspoon per gallon), and then added Young's cider yeast 28 hours later, I gave it a few days and the gravity reading was 1049.
However, that was some weeks ago - there has been no visible signs of fermentation and the reading has remained the same. So...after noticing no movement I added the same volume of Young's cider yeast, gave it a week and still nothing. So, I then added Young's Champagne yeast a week later, and also added yeast nutrients to assist - still nothing.
I've moved them next to the radiator as I've read that yeast is helped by a 16 degrees plus temp, I've regularly shaken/stirred....I'm now at a loss as to what to do next.
Should I re-try with a different yeast (non-Youngs?), different temp? Could it be that I've added too much campden powder? Could it be, for whatever reason, this is just a non-starter?
Any help or suggestions would really be appreciated - many thanks in advance.
Cheers,
Steve
This is my first post - I hoped it wouldn't come to this and my very first cider journey would be one of simple pleasures...
I have 2 x 5 gallons of apple juice 'fermenting' (from my garden apple tree), originally the gravity was 1055 - I added campden powder (1 heaped teaspoon per gallon), and then added Young's cider yeast 28 hours later, I gave it a few days and the gravity reading was 1049.
However, that was some weeks ago - there has been no visible signs of fermentation and the reading has remained the same. So...after noticing no movement I added the same volume of Young's cider yeast, gave it a week and still nothing. So, I then added Young's Champagne yeast a week later, and also added yeast nutrients to assist - still nothing.
I've moved them next to the radiator as I've read that yeast is helped by a 16 degrees plus temp, I've regularly shaken/stirred....I'm now at a loss as to what to do next.
Should I re-try with a different yeast (non-Youngs?), different temp? Could it be that I've added too much campden powder? Could it be, for whatever reason, this is just a non-starter?
Any help or suggestions would really be appreciated - many thanks in advance.
Cheers,
Steve