help me!

[angiebrew]

Help. need some quick advice... i've squished 40 litres worth of apple juice to make cider old traditional way... without adding yeast to use the natural yeast... It hasn't started fermenting (no bubbles) it's been 2 days... worried it's not going to start.. I left it in a cold place at first, worried it's killed the yeast? I've put it over a radiator now to try and kick the natural yeast into play.. it's been over heat for a while now.. What do you think I should do? I only have either bread yeast, red wine yeast or burgundy wine yeast with me... should I add 1 of them? I've ordered cider yeast online but won't get here til tomorrow or day after... what do you suggest! :lol:

 

[GB2014]

The yeast won't be dead however using natural yeast is slower and less tasty than adding them. In any case my house is quite cold and often there is little to nothing to see in the way of fermentation after 2 days. I'm not sure whether you should leave the vessel on the radiator, maybe just put it in the warmest place you've got in the house. It will still ferment at lower temperatures it will just be slower. I'd add some yeast if I were you, I'd add the red wine yeast. I'm not an expert though maybe an expert will come along to advise you.

 

[angiebrew]

Thanks for your reply. I followed someone elses advise to put it by radiator.. now I'm thinking it was a bad idea.. tastes slightly vinegary now.. hope I haven't ruined it I might try some bread yeast in 2 tubs and wine yeast in the other.

 

[Tau]

If you have a vinegary taste already I'd throw in a camden for every gallon of cider now before the infection spreads, dissolve in warm water then add and stir. Traditional is all very well, but once it's inside and warm things can turn rapidly, leave for a couple of days after adding camden tab's and then use the cider yeast you ordered, patience is a virtue you know :smile: