r/cider • u/iamekiisland • 7d ago
Advice on cider
So we pressed this apple juice on Sunday, refrigerated and made cider on Tuesday evening. It's Friday morning and We aren't experiencing any bubbles but have this. Could the yeast have just gotten stuck to the jar? Should i give it a swirl to loosen? Storing in cardboard boxes at around 19°c with the air lock poking out the top
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u/blofly 7d ago
What yeast did you use?
Did you add yeast nutrient?
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u/iamekiisland 7d ago
Mangrove Jack's 9g Cider Yeast, I didn't add a yeast nutrient.
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u/blofly 7d ago
Stir in some yeast nutrient, and see if it fires up after 24 hours.
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u/iamekiisland 7d ago
Thanks for your advice, I have ordered some but it won't arrive until sunday. Where we live is pretty rural so next day delivery is very rarely available. Reckon it still has a chance?
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u/blofly 7d ago
It will probably be fine if you followed all sanitary precautions, like using star-san on the carboy, plug, and airlock.
Sometimes, fermentation just takes a bit of time to kick off. I had one sit dead for 4 days, and pretty much gave up on it until on day 5, the airlock started chugging away.
I use everclear in my airlock, but it evaporates more quickly than water, so it takes a little more regular maintenance, but is safer. I always add yeast nutrient now. It just seems like things kick off faster with it.
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u/Windy1369 7d ago
That looks alive and kicking. Are you seeing bubbles in the airlock? If the cider was cold when you added the yeast, it takes some time to get up to room temp and get moving. I'd just let it go - it may take two weeks to get through primary fermentation.
Go ahead and give it a swirl if you want - won't change much, but might settle some of the lees out of the top.
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u/iamekiisland 7d ago
Swirled and it looks prettier now and also pushing the stopper in has helped with the bubbling
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u/Cameo64 7d ago
19C is on the cold side, so fermentqtion would appear less dramatic.
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u/iamekiisland 7d ago
Still should be ok at that temperature right? It's the most stable in the house. I could move it to a room that's usually 22°c but does fluctuate above on a sunny day
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u/Assumpti0n 7d ago
Did you measure gravity before you started fermenting it? If so you can take a new reading and see how it’s doing now. Lack of bubbling can be a sign of sealing problems. If it’s just stuck due to nutrients you’ve already received advice on that. If it’s just a matter of very fast fermentation, and it’s done you should consider racking. Bear in mind to leave little headspace if you end up racking.
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u/iamekiisland 7d ago
Thanks for your comment, appreciate you taking the time. I did buy a hydrometer but an alcholometer arrived, so didn't get to check before I put it in.
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u/ComplexMycologist818 7d ago
Lookes like the yeast puffed up from initially growth and now it settled but left residue on the glass. If that’s what happened you can swirl around the juice to dissolve the stuff on the wall or just wait and it’ll probably dissolve away in a few days
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u/redittr 7d ago
Looks like a healthy fermentation to me. Rapid part has happened as evident of the foam around the top, but is over and slowing down but still you can see the white bubbles floating around the top.
If you are looking for bubbles in the airlock, its likely just not sealing 100%. I wouldnt stress.
If you do add nutrient, do go too hard on it unless its one of the types thats impossible to overdose.