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Old 11-25-2008, 04:19 PM   #1
PSU123lion
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Default Non fermenting Apple Cider Ale

Two Nights ago a brewed a amber ale from extract. I toped off to 5 gallons with fresh apple cider. It has been two days and has not started to ferment yet. I was wondering if I should wait longer. Is there a preservative in the cider that killed the yeast? Or did I get a bad batch of yeast and should I add more? Any help would be appreciated.

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Old 11-25-2008, 04:27 PM   #2
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All cider bought or sold in the united states that is not directly from the orchard must contain a chemical preservative which does not allow yeast reproduction... so if you bought it at the store and it didnt say it was fresh off the orchard... say its your regular store boguth fresh cider... its got a preservative in it...

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Old 11-25-2008, 04:33 PM   #3
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Is there anything I can do to save it?

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Old 11-25-2008, 04:34 PM   #4
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I had a similar problem with some apfewein. I made it to Ed Wort's recipe, but I substituted in 2 gallons of cider.

It took 72 hours for the yeast to take off. Then it started slowly, but eventually got going. I believe that it does have something to do with a preservative in the Apple Cider.

The good news is that it has gone from 1064 to 999 and tastes absolutely delicious!

I doubt you used more than 2 gallons of cider, so I am willing to bet that you will be fine. As long as you were very sanitary, the lag shouldn't hurt you. I bet it will start in the next 24 hours or so.

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Old 11-25-2008, 04:39 PM   #5
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I Hope so! I will wait it out. It was a store bought Cider but it was in the produce section and refrigerated and listed as fresh. There was sedimet on the bottome of the gallon container. I wanted to add two gallons but only had one, so hopefully it will take off.

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Old 11-25-2008, 04:43 PM   #6
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I've bought juice and cider that didn't have preservatives that were regular store brands. Check the ingredient list and see what's there other than apple.

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Old 11-25-2008, 04:51 PM   #7
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yep, I used the same thing. Bought it in the gallon jugs(like a milk jug). It was located in the produce section as well.

I was very worried about this as well, but it worked out.

If it goes another 24 hours with no activity, I would suggest buying a cheap pack of T-58 yeast, rehydrate it @ 85 degrees for 30 minutes, then pitch(be super cautious and clean).

Your t-58 should go gangbusters after it is rehydrated and create a nice clean flavor.

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Old 11-26-2008, 03:32 AM   #8
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I checked the ingrediants and it lists: Apples, potassium sorbate and sodium benzoate to maintain freshness.

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Old 11-26-2008, 03:36 AM   #9
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Quote:
Originally Posted by BrewinJack View Post
All cider bought or sold in the united states that is not directly from the orchard must contain a chemical preservative which does not allow yeast reproduction... so if you bought it at the store and it didnt say it was fresh off the orchard... say its your regular store boguth fresh cider... its got a preservative in it...
It is quite possible that preservatives COULD be the problem here. But what you said is just not true, sorry.

I'm staring at a big bottle of Mott's (The most popular brand in the US) and it's got no preservatives. Most brands don't, even the cheap stuff. It's pasteurized and then a bit of vitamin C is added.

I'd give it a bit longer, your yeast may overcome :O
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Old 11-26-2008, 10:34 PM   #10
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Quote:
Originally Posted by Kilgore_Trout View Post
It is quite possible that preservatives COULD be the problem here. But what you said is just not true, sorry.

I'm staring at a big bottle of Mott's (The most popular brand in the US) and it's got no preservatives. Most brands don't, even the cheap stuff. It's pasteurized and then a bit of vitamin C is added.

I'd give it a bit longer, your yeast may overcome :O
Nope Motts makes apple juice (two differnt things), and at least where i live they do not make apple cider, real fresh apple cider is mandated by the FDA if sold in stores to have a chemical preservative which does not allow the production or reproduction of yeast, i am not sure if it can be over come sounds like it can,... that would be potasium sorbate, or another chemical preservative... some have begun using large ammounts of Vitimin C to inhibit early fermentation but the FDA only allows the sale of this cider for a limited time each year... From what you said it sound like you are using apple juice if it says apple cider on the bottle then i will be extreamly surprised... if i can find the FDA listing i will post it... When i make Hard cider i put i use wither fresh cider from an orchard or i use Sams choice in gallon jugs...

Edit note: found it and i am only slightly wrong, in 1974 the FDA passed a law which required all bottled, caned, and preserved food meaning dairy, friut juice, and many others to be preserved with a chemical preservative, as well as pasturized due to a large our break of botulism caused by caned vegetables and juice. This law applies to all food which is to be tested and approved for sale by the food and drug adminstration. Later in the 1980's the law was amended to allow high does of vitimin C and other natral Acids to be used as an alternative seeind as the main chemical preservative allowed by the FDA was found to cause cancer. Continueing later it was revised that all food which were promoted for use specficly with children under the age of three will not allow the use of any chemical preservatives.... So it wasnt for fear of fermentation it was for fear of an out break of bactieral pathogens the law was put in place, it is still in effect and still does not allow cider to be sold without pasturization and a preservative of some kind, main potasium sorbate...

Cheers
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Twin Ogre's Brewing Co.

"I wish i could give all my genrals a bottle of what he's drinking..." Honest Abe

"On the 8th day God created Bars"

Primary:
Ginger mead (3 Gal)
Edworts Apfelwine (5Gal)
Australian Lager (5gal)

Secondary:
Operation "Black Gold" (High ABV) (5 Gal)

Bottled:
Carmel Stout
Stright Juice Cider
Apple/Blue berry/ale

Last edited by BrewinJack; 11-26-2008 at 10:52 PM.
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