- Oct 6, 2016
- Reaction score
Hello everyone. So I started a batch of around 50L of hard cider. The cider is from a proven cider provider that has produced decent cider before (pastuerized, no preservatives). Because of space I am brewing at his place. I made sure everything was sterilized and I used two packets of NC-1118 yeast as that's what the gentleman said would do at my brew supply store. I have never made this much before. I am told that the temperature is 20 degrees but the cider was refrigerated when I pitched the yeast. Is it unusual to have such a slow start? Anywho, just wondering if I just wait and see or add more yeast etc. Just wondering or I might be ok.