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  1. B

    Fermentation can take 24 to 72 hrs to show visible signs.

    I never rehydrate dry yeast. Never really seen the point. I dare say if you poured near boiling water into the rehydrated yeast you may have done some damage. Just buy another pack and pitch. :) Sent from my iPhone usingkikmun imthhkkkjkmnummHome Brewin momiyukmilubujmjkuh
  2. B

    no carbonation...how about this idea

    i had a similar problem with an apple Champagne i made about a year ago that ame in at about 12.5%. let it age at about 20 degrees C for about 6 months with no carbonation. i repitched a couple of grains of fresh champ yeast into each bottle and gave it another month, shaking twice a week...
  3. B

    Apple Champagne

    I know this is an old thread but I'm really keen to know how this turned out as I am wanting to do the same. Did re pitching the yeast work??
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