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Date: 12 Aug 2006 06:51:00
From: Cathy Weeks
Subject: Champagne Yeast slow to start?
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Hi all,
I started a new batch of apple cider on Thursday night, and I followed
the instructions on the dried yeast and disolved the yeast in warm
water about 90 degrees (I used a thermometer, so I know it wasn't too
far off), and then pitched it into the cider. It's been a day and a
half, and there is zero sign of activity. I know I've read that it
sometimes takes 3 or so days for the bubbles to start, but there's a
thick layer of sediment that's formed on the bottom of the jug, and no
bubbles. Room is about 69 degrees.
The first batch I made was with cote de blancs wine yeast, and it
started bubbling after 5 hours, so this seems slow.
Both were packets of dried yeast.
Cathy Weeks
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Date: 12 Aug 2006 07:01:05
From: Wheat
Subject: Re: Champagne Yeast slow to start?
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Don't worry, have a homebrew! ;)
Bill
"Cathy Weeks" <kathyspam@weeksfamily.net > wrote in message
news:1155390660.705430.147000@i42g2000cwa.googlegroups.com...
> Hi all,
> I started a new batch of apple cider on Thursday night, and I followed
> the instructions on the dried yeast and disolved the yeast in warm
> water about 90 degrees (I used a thermometer, so I know it wasn't too
> far off), and then pitched it into the cider. It's been a day and a
> half, and there is zero sign of activity. I know I've read that it
> sometimes takes 3 or so days for the bubbles to start, but there's a
> thick layer of sediment that's formed on the bottom of the jug, and no
> bubbles. Room is about 69 degrees.
>
> The first batch I made was with cote de blancs wine yeast, and it
> started bubbling after 5 hours, so this seems slow.
>
> Both were packets of dried yeast.
>
> Cathy Weeks
>
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