I have 2 x 23L carbouy's full of freshly pressed juice, ready for fermentation.
I began the process by killing off all the wild yeast strains in the apples by adding 1 1/4 teaspoons of sodium metabisulphide to each carbouy and let it sit for 48 hours before pitching the yeast.
After the 48 hours, I added my yeast (which I started the day before with Juice + Yeast until it started boiling then refrigerated to ensure I get a good fermentation)
The next day I removed the yeast from the fridge for 2 hours - saw the yeast bubbling and dumped it into my juice (with 1 cup of liquefied brown sugar to each carbouy for good measure).
However, after a week now, I still have yet to see the fermentation process begin.
The carbouys are in a dark wine cellar (80% humidity/ 16-18 degree celcius).
Does anyone know what might be going on?
It could be any of the following:
- The sodiummetabisulphide is still in the must and not allowing the yeast to begin - do I add more yeast? do I add a yeast booster?
- The temperature is too low - what temperature should it be at?
Any advice is welcome!
Thanks in advance.