Hi, trying my first attempt at a cider. Got some fresh local cider that lister only apples and “glycolipids” as ingredients.
Added four gallons of the cider along with 2lbs of brown sugar. Aerated and pitched one pack of US-05. 36 hours later and no activity.
Anyone know if the glycolipids in the cider could be inhibiting fermentation? Thanks to anyone that can help a brotha out.
Added four gallons of the cider along with 2lbs of brown sugar. Aerated and pitched one pack of US-05. 36 hours later and no activity.
Anyone know if the glycolipids in the cider could be inhibiting fermentation? Thanks to anyone that can help a brotha out.