Latteforsarahmo
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- Nov 13, 2018
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We are stumped. We are on our 5th year of making hard cider. This year we purchased 15 gallons of cider from a brewing company. We sanitized everything. We put in sulfates, waited 48 hours then added pectic enzymes and champagne yeast. We followed our steps from previous years and it was been a couple of weeks with ZERO bubbles in the airlocks. We checked the seal and it seems sound. We added more yeast and it foamed at the top so we thought it was going to be good... but no bubbles. We do have a 2 year old now so I’m wondering if we got distracted and missed a step or something. Help! Thoughts? Should we bag it.