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You may have started with poor yeast. If the yeast was too old it could have been spent already. If the yeast was weak the campden powder will have slowed it down a bit as well. A fresh pitch of yeast should get things going again as you likely haven't developed much alcohol at this point.


Sounds like the yeast failed. additives: Pectolase, nutrition salts, 2 table spoons campden powder all added 2 days earlier Do you mean that these were added two days prior to pitching the yeast? Two tablespoons seems high to me. I often add no sulphite, it the apples were in good shape before pressing. Otherwise, I add one Campden tablet per ...

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