Cider

[kinnockthecat]

Pressed apples bout a week or so ago, and got 120 litres of must. Decided to let it ferment to wild yeast as per previous years, however after an initial start, 2 of the fermenters appear to have no activity. The ofhers are bubbling quite nicely thru the airlocks. Any suggestions? I have thought about racking off to demi - johns and checking gravity.

[jmc]

Pressed apples bout a week or so ago, and got 120 litres of must. Decided to let it ferment to wild yeast as per previous years, however after an initial start, 2 of the fermenters appear to have no activity. The ofhers are bubbling quite nicely thru the airlocks. Any suggestions? I have thought about racking off to demi - johns and checking gravity.

I agree it would be easier to know whats going on by knowing OG and current SG for the fermenters

What is temp of fermenters? Did you add SO2 to reduce unwanted bacteria and moulds or just go with juice / wild yeast?

It may be that amount of yeast wasn't quite enough in some of the fermenters.
I'd be tempted to take some of the cider from the fermenting ones and add to the slow ones with maybe some nutrient to help it.
I have 4 cider FVs on the go at the moment and activity does vary, however I pressed mine at different times so its probably more to do with mix of juice each has.

I'm sure others more experienced than me will be able to help.

[kinnockthecat]

Pressed apples bout a week or so ago, and got 120 litres of must. Decided to let it ferment to wild yeast as per previous years, however after an initial start, 2 of the fermenters appear to have no activity. The ofhers are bubbling quite nicely thru the airlocks. Any suggestions? I have thought about racking off to demi - johns and checking gravity.

I agree it would be easier to know whats going on by knowing OG and current SG for the fermenters

What is temp of fermenters? Did you add SO2 to reduce unwanted bacteria and moulds or just go with juice / wild yeast?

It may be that amount of yeast wasn't quite enough in some of the fermenters.
I'd be tempted to take some of the cider from the fermenting ones and add to the slow ones with maybe some nutrient to help it.
I have 4 cider FVs on the go at the moment and activity does vary, however I pressed mine at different times so its probably more to do with mix of juice each has.

I'm sure others more experienced than me will be able to help.

Temp is room temp in kitchen between 18 - 29 deg C it was just left to wild yeast, hav tried mixin small amount, but will try larger amount

[fatbloke]

Was gonna suggest just racking it all together after a good stirring, then just adding a teaspoon of tronozymol or similar to each batch.......

[orlando]

I would get a dried cider yeast and chuck that in with a bit of nutrient.

120 l of must that would have taken some scratting and pressing, tip my hat to you. I did about 45l and was knackered.