Patrick_Newing
Active Member
- Joined
- Oct 22, 2018
- Messages
- 35
- Reaction score
- 11
Hello, I’m making my first cider from pressed apples and hope someone with more experience can help.
The juice was pressed onto two crushed campden tablets Friday evening, then Saturday afternoon more juice was made, roughly double the amount to just under 4 gallons.
Gervin GV13 yeast sprinkled on top at about 15:00 on the Saturday.
No sign of any activity in the fermenting bucket yet, I’ve ordered another packet of yeast. Temperature is at about 17-18 so on the low side.
Is this normal for the yeast to take more than 24 hours to get going? I’ll be a bit worried if nothing happens by tomorrow.
Will the juice be ok until Wednesday when more yeast should get here?
I have a packet of universal wine yeast, could I chuck that in?
Cheers!
The juice was pressed onto two crushed campden tablets Friday evening, then Saturday afternoon more juice was made, roughly double the amount to just under 4 gallons.
Gervin GV13 yeast sprinkled on top at about 15:00 on the Saturday.
No sign of any activity in the fermenting bucket yet, I’ve ordered another packet of yeast. Temperature is at about 17-18 so on the low side.
Is this normal for the yeast to take more than 24 hours to get going? I’ll be a bit worried if nothing happens by tomorrow.
Will the juice be ok until Wednesday when more yeast should get here?
I have a packet of universal wine yeast, could I chuck that in?
Cheers!
