Honey Cider not fermenting.

[fireclown]

I have two batches going right now. The cider is primarily fuji apples, with a SG of around 1.06. I added about a pound of brown sugar to one to bring it up a hair (mostly for flavor), and some killer bee honey to the other (also for flavor). I'm using a champagne yeast that has worked well with a similar apple base in the past. Only the brown sugar tub is bubbling. What am I missing?

[BD]

It's hard to say what's going wrong. Did you use different packs of ( the same) yeast? Then one pack might have been bad. If you split a pack and one half is working and the other isn't it must be something other than a yeast viability problem.

edit: Killer Bee honey! I didn't even know that was something you can get! Well, a little look around the internets and there it was...
Live and learn....

[Beer Man]

Is it possible when you where sanitizing you had some left in the jug and it killed your yeast?
What is the temp of the room that you have them in? I have my bottles in the computer room and its around 74-76 in here and all are doing good.

[celevar]

Did you proof your yeast? I don't mean make a starter, but just rehydrate and proof. You may have just gotten a bad pitch. Wouldn't hurt to try again. Or, if you think it is kinda going weird on you already, it may be interesting to add some unpasteurized cider and let the wild yeast do their thang...

[fireclown]

VICTORY! Thanks for the help guys. IT looks like it just took another few days to start up. Right now it's bubbling a bit slower than the brown sugar batch, but still strong.