Got 20l of juice from pressing last weekend. 5 campden tablets were added and the cider yeast chucked in 30 hours later. Doesn't look like its fermenting at all, should i be worried?
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oh oh
- Peatbogbrewer
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- Wonkydonkey
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Re: oh oh
i did something similar with some grapes i had pressed with my feet, about 5lt, i got some powdered metabisulfite, i put in about 1/2 a tsp left it with lid on, 2 days later added yeast, nothing after 2 or 3 days, added more yeast. still nothing after 3 days. so i thought last try. i siphoned it into another bucket to aerate it and help get rid of sulfur and then siphoned it onto the yeast from a cyser i'd made then i got a slow start. who knows what it be like
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Re: oh oh
Little tips might help (or not) for next time.
- Use champagne yeast - from my experience its more aggressive than cider yeast so can rip through the nasties.
- For only 20L you could pasteurise your juice (or just simmer it for 5 mins) rather than add campdens (less hangover)
- Use champagne yeast - from my experience its more aggressive than cider yeast so can rip through the nasties.
- For only 20L you could pasteurise your juice (or just simmer it for 5 mins) rather than add campdens (less hangover)
- Peatbogbrewer
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Re: oh oh
My FV has a grommet in the top. I had a look at it and it had got what looked like a lacto film . Sterilised a spoon and and gave it a stir, lots of fizz came up. Are cider yeasts bottom fermenters?
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