A friend gave me a gallon of cider, so I searched the forums and found Joe Mattoli's recipie:
http://www.gotmead.com/index.php?option=com_smf&Itemid=103&topic=267.0
I started this Sunday night with a few minor modifications; Gallberry honey instead of clover, and D47 yeast instead of 1118. As of this evening, there is no bubbling.
I am guessing that the must was still a little cold when I pitched the yeast, and I could have shocked it. The cider was refrigerated, but I waited a couple of hours to let it sit at room temp (with honey and sugar mixed in) before pitching the yeast. It was still about 60 degrees, while room temp was about 76 degrees.
The must is in a 1.5 gallon plastic bucket, which is placed in a larger container filled with water and covered with a wet towel. I am out of town on business, so I asked my wife to remove the bucket from the water, give it a shake & swirl, and set it aside to see if it will stimulate the yeast. If nothing happens by tomorrow night when I return, I may add another packet of yeast.
Here's my concern: The cider is non-pastuerized and un-processed. Today will mark the second day it has not been refrigerated. Without any fermentation, I am worried that the cider may spoil or foul.
How many days can cider sit out at room temperature before I have to consider cutting bait?
http://www.gotmead.com/index.php?option=com_smf&Itemid=103&topic=267.0
I started this Sunday night with a few minor modifications; Gallberry honey instead of clover, and D47 yeast instead of 1118. As of this evening, there is no bubbling.
I am guessing that the must was still a little cold when I pitched the yeast, and I could have shocked it. The cider was refrigerated, but I waited a couple of hours to let it sit at room temp (with honey and sugar mixed in) before pitching the yeast. It was still about 60 degrees, while room temp was about 76 degrees.
The must is in a 1.5 gallon plastic bucket, which is placed in a larger container filled with water and covered with a wet towel. I am out of town on business, so I asked my wife to remove the bucket from the water, give it a shake & swirl, and set it aside to see if it will stimulate the yeast. If nothing happens by tomorrow night when I return, I may add another packet of yeast.
Here's my concern: The cider is non-pastuerized and un-processed. Today will mark the second day it has not been refrigerated. Without any fermentation, I am worried that the cider may spoil or foul.
How many days can cider sit out at room temperature before I have to consider cutting bait?