I'm attempting my first batch of hard cider. I tried re-hydrating my yeast by mixing them with Go-Ferm and warm water, but the must never started fermenting so I added more dry yeast to the batch. Did I ruin the must? What can I expect to happen and what is the possible causes for it to never having started fermenting?
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1 Answer
If the yeast proofed when hydrating it should be fine.
More detail of your must would help. If you used bottled Apple juice it may have a yeast inhibiting preservative.
Update: if you're sure there are no preservatives, something else is inhibiting the yeast growth.
- Yeast health, it may be dead. Repitch New yeast (check expiration date). Make sure proof water doesn't exceed 90°F. Allow yeast to get to room temp, after removing from fridge.
- To cold of fermentation temp. Bring it up to 70°F
answered Feb 14, 2016 at 0:56
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I used apple cider with no additives and no preservatives. It's a 4 gallon must with 4# of sugar added. The yeast never "proofed," that is, it didn't respond to the Go-Ferm mixture as expected. There was an obvious separation of the Go-Ferm and yeast, but nothing more. Commented Feb 15, 2016 at 12:28
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Go-Ferm is just nutrients. I always add just a little corn sugar after hydrating to proof the yeast. Commented Feb 15, 2016 at 15:12