I'm using Monica's apple cider recipe, or a version of. I made my own cider with all spice and cinnamon etc. etc. And thought I would try to make it alcohol. Yesterday I heated up the cider and then added 1 gallon plus 1 quart water to bring my total volume to 2.5 gallons. Added half the yeast nutrient, half the acid blend, enoigh sugar to get the sg to 1.6 and a full package of yeast. The mix was a bit warm when I tested the beginning sg but I'm confident it wasn't too hot for the yeast. Anyways, my question:
It seems to be off to a slow start. It is bubbling nicely on top but the yeast seemed to want to stay suspended and not travel down. I just stirred it (hadn't planned on stirring bit thought it could help) . Is a slow start normal for apples with these spices in there? Also, the sg has increased today to 1.7, is that common or what it's supposed to do? I may throw a heater belt on to warm it up a bit. My skeeter pee in the same room in a glass carboy is reading 20 c right now.
Update: temp is for sure at 20c right now.
It seems to be off to a slow start. It is bubbling nicely on top but the yeast seemed to want to stay suspended and not travel down. I just stirred it (hadn't planned on stirring bit thought it could help) . Is a slow start normal for apples with these spices in there? Also, the sg has increased today to 1.7, is that common or what it's supposed to do? I may throw a heater belt on to warm it up a bit. My skeeter pee in the same room in a glass carboy is reading 20 c right now.
Update: temp is for sure at 20c right now.
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