Homebrewing Stack Exchange is a question and answer site for dedicated home brewers and serious enthusiasts. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

Ok, so I’m really new to this I started off making cider Since I juiced my own apples, I used the method of pasteurisation that kills off wild yeast by heating the gallon of juice on a stove while adding sugar I allowed the cider to cool, and then added the yeast It’s only been about 16 hours, and tiny bubbles are in the water of the vapour lock, but I’m worried I might not have let the cider cool down enough before the yeast was added, as it only cooled for half an hour Can I add more yeast to the mix if in a few days it isn't showing any signs of fermentation? Or do you thing the batch will be alright, or should I just chuck it?

share|improve this question
what kind of yeast did you use? How hot did you pastuerize at? – dana Jan 18 '12 at 2:44

no worries, you can add more yeast if fermentation hasn't started after a day or two. In the future don't add yeast until it has cooled to 70-75F or below.

share|improve this answer

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.