I was watching a video online and it wasn’t quite meant to do this lol. This is how it’s looking, no sign of fermentation though apart from the cloudinessIt sounds just fine,Leave it to do its thing.
Well it’s at room temperature. There’s a little sign that the yeast is working but that’s it, just been different to how I did it last time.Hmmmm
Keep it warm (not hot) 24hrs a day you should soon see something happening
The fact it has gone cloudy is a GOOD sign.
To be honest the juice could be where I went wrong and maybe the Temperature. I didn’t want to but I might purge it all and start againIts not looking good
If there is still no action
I have allways found apple juice ferments like the clappers.(in about a week to 10- 12% alc or so.)
So this is a bit of a puzzle!
As regards the juice itself what you need is Pure apple juice,Not apple juice "drink" which may have sorbates in it to prevent fermentation.
It will say pure on the carton,check also for NO "additives".
From concentrate (and a lot of it is) is also just fine.
Do not add sulphites (campden) at the start,The juice will allready be sterile
I would also use a fresh pack of yeast as well. (your yeast could be duff)
I prefer EC1118 its totaly as bombproof as a yeast can be.
I allways add a bit of yeast nutrient as well.
Watch the temp ,This is important, Try and keep it STEADY at around 20c day AND night.(A bit higher will be no problem)
Especially as the fermentation progresses.
My one failure in over 40yrs was down to poor temp control.
Other than any of this i cant think offhand where you might have gone wrong.