I got my cider Saturday, added 5 crushed campden tablets at about 6 p.m to cider that was probably 50 degrees. Sunday evening about 26 hours later, I pitched a vial of White Labs Cider yeast that I had allowed to sit out at room temperature for about 3 hours. It fizzed out of the vial when I opened it (dipped everything in StarSan first of course), so I know the yeast is at least viable. I pitched the yeast into the cider, which was around 64-65 F and stirred it well & sealed it with a lid an airlock.
Monday evening, 24 hours after pitching and nothing happening yet. Temp still 64-65 F. This didn’t surprise me.
Tuesday evening, 48 hours after pitching and still nothing happening, so I opened up the primary and added 1 tsp. of yeast nutrient and stirred it well to try to aerate it. I noticed a mild yeasty odor and some islands of foam on the surface prior to stirring, so something is slooooowwly happening. It’s still at 64-65 F.
Wednesday evening, about 72 hours later, it looks like maybe the cup in the air lock has risen a bit like there might be some gas developing.
Anyway, I’m not freaking out, but I am wondering what is a typical timeline for fermentation to start given that I used no starter, no nutrient in the beginning, and my cider has stayed at 64-65 F. The only examples I’m finding here of how long things take to get going are situations where the cider is 70+ degrees.
Thanks for talking me down off the ledge! :roll: Oh, how much nutrient should be added? The vial of nutrient offered no guidelines, and I didn’t have time to look online. I figured 1 tsp for 5 gallons would not cause any harm, but may not have been of help, either.