fat x nub

Recipes 

I am ready to pour in the apple juice but will the calcium lactate in the apple juice harm my yeast? It is pasturized apple juice

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Primary 1-This Bud's for you
Primary 2- Cream Ale
Secondary 1- Strong Scotch Ale
Secondary 2- empty
Bottled/Kegged- Centinneal Blonde, Apfelwein
Up Next- MyCastle (N.English Brown Ale), Hooch Pale Ale
Thinking About: Tripple Bock, Chocolate Stout, open to suggestions

"Every beer is a good beer if I can taste the brewer's intent"
-Jim Koch

Is this guy serious??:

EvilTOJ

Recipes 

Nope, it's just a vitamin, it will work just fine. Preservatives you need to watch out for are ones like sodium metabisulfite or potassium metabisulfite.

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There is a very fine line between "hobby" and "mental illness."

Nerro

Recipes 

Where did you get that idea? calcium lactate is not a vitamin, it is there to balance the acidity of the apple juice and to buffer the apple juice.

Lactate ions are the conjugate base of lactic acid and are as such slightly alkaline. The addition of calcium lactate is usually only done when the acidity of the apple juice is to high. Sticking to one pH will propbably make for a more consistent flavour.

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"It has served us well, this myth of [guess who]."
- Pope Leo X

fat x nub

Recipes 

I pitched the yeast and it is working fine. I have the thin layer of bubbles and the airlock is bubbling away.I can smell the sugar being fermented out if that makes sense.

__________________
Primary 1-This Bud's for you
Primary 2- Cream Ale
Secondary 1- Strong Scotch Ale
Secondary 2- empty
Bottled/Kegged- Centinneal Blonde, Apfelwein
Up Next- MyCastle (N.English Brown Ale), Hooch Pale Ale
Thinking About: Tripple Bock, Chocolate Stout, open to suggestions

"Every beer is a good beer if I can taste the brewer's intent"
-Jim Koch

Is this guy serious??:

BigKahuna

Recipes 

Ya..What He said.


Neener Neener Neener!

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bergman1118

Recipes 

have you drank any of your batch fat nub? does it taste sour at all? it seems to me that the presence of calcium lactate may provide the potential for a reaction to occur forming lactic acid, and thus causing a sour taste... just a thought though.

i too just made up a batch not 5 minutes ago and only noticed just as i was mixing the corn sugar w/ the juice that about 3 of my 64 oz bottles contained calcium lactate.. so i am hoping that you didn't get a sour batch, which would then bode well for myself.

i was actually reading a guy's post in the giant apfelwein thread (http://www.homebrewtalk.com/f25/man-i-love-apfelwein-14860/index248.html#post489699 ... its the last post on that page) and he complained of sour taste when using apple juice w/ calcium lactate.. so it had me wondering what the deal was.