starter yeast

[shivvy]

I have been advised to make a starter batch of yeast to kick-start my homemade cider (which has already fermented and been bottled but has since gone flat).
I have done what the yeast packet advises ie just add warm water but nothing seems to happen.
How long should it take? Am I looking for bubbling etc?
Can anyone advise please?
Thanks.

[shivvy]

Thanks eddie. I had been told before that by making up a small starter batch of yeast I could just add a teaspoon of it to each of the bottles. Do you think this wouldn't work?

If I were to do as you advise, do I rebottle immediately after adding the sugar and yeast or do I leave it to start refermenting in the large container? Do I keep it in a warm or cool environment?

Thanks

[Booldawg]

A yeast starter is usually something you make up before fermenting. It kick starts the fermentation process so the yeast 'hits the ground running' so to speak and also indicates that the yeast is working OK.

As you say your cider has already fermented then I take it that you added yeast to start off with? If its gone flat then you'll need to add more sugar and yeast and re-tighten the caps/lids on the bottles. A general rule of thumb is a teaspoon full of sugar per 500ml bottle. Wouldnt go amiss to add a couple of grains of yeast per bottle just in case the yeast has become ineffective. Keep it in the warm for a week and this should generate enough CO2 to give the cider its fizz back.

Theres a really good brewing forum called 'Jims Beer Kit' on the web thats full of really experienced and friendly contributors who will no problem helping you if you're still stuck.