Alcoholic beverages which are not classified as spirits.
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My crab apple trees were unreal this year so i figured i would try to make wine. I juiced 15 lbs of crab apples and added water till i was satisfied with the taste and that brought the volume to about 3.5 gallons. From there i added 2 cups of sugar and rehydrated a package of ec-1118 yeast. It has been 24 hours and my airlock has not rose yet. Does this yeast take more time or did i screw something up along the line? I thought about adding yeast nutrient but figured i should ask here first
I don't know those apples but have you checked if there are signs of fermentation on the surface (foam, bubbles etc ...)? Many times the fermentation has started but the bubbler does not start because there is some loss. Another reason is a large empty space in the fermenter which delays the accumulation of co2. Checking the pH is also good advice, especially if it is excessively acidic.If possible, in my opinion avoid adding sugar, you will have a better product. Just my opinion