Beer Forum

The other day I drove around the corner to the apple farm and got 3 gallons of fresh pressed juice. I came home dropped in four crushed campden tablets and lightly covered the neck of the carboy with a piece of foil for 25 hours.

Then I pitched one vial of White Labs english cider yeast.

I did all of this on Friday and its Monday with very little signs of fermentation. There is a small ring of bubbles around the outside of the cider a very little pressure on the airlock.

Is this cider doomed or can it be salvaged?

Any advice would be helpful on this very pressing issue.

You need some yeast nutrient. Not sure if its doomed, though. Did you do any sort of pasteurization rest?

The cider was unpastuerized It's sitting at around 68

I agree with what BDawg said, you need yeast nutrient. Cider must doesn't contain the nutrients that yeast need like a barley malt wort does. Yeast energizer might help get it going too. Also, did you aerate?