Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Cold must
Reply
 
LinkBack Thread Tools
Old 10-31-2012, 08:02 PM   #1
gporhp
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 7
Default Cold must

Hi, all.

So, I decided to try my hand at some cyser as a first project and followed all of the instructions for making the must. I pitched the yeast and the must sat at 66 degrees for a day and a half due to environmental issues. I moved it to a warmer space and the airlock bubbled a couple of times and then, the storm hit. So, without power, the must is probably some around 59.

I opened the lid and saw that there was the tiniest bit of foam on the top. Is it still salvagable? Should I pitch more yeast when the heat comes back on? Or will it come back on its own?

__________________
gporhp is offline
 
Reply With Quote Quick reply to this message
Old 10-31-2012, 09:53 PM   #2
caphector
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Mountain View, CA
Posts: 185
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Have you checked the gravity? Is the gravity dropping?

__________________
caphector is offline
 
Reply With Quote Quick reply to this message
Old 10-31-2012, 11:03 PM   #3
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 61,033
Liked 4455 Times on 3243 Posts
Likes Given: 866

Default

There are quite a few wine yeast strains that can work at the cool end of the temperatures, so you might be just fine. Which yeast strain did you use?

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 10-31-2012, 11:08 PM   #4
porcupine73
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Fort Meade
Posts: 811
Liked 45 Times on 41 Posts
Likes Given: 513

Default

Plus it sounds like it hasn't been all that long since you pitched the yeast, my impression is that if the yeast doesn't like the temp it kind of just goes dormant and will reactivate if you get it into the temp range it likes, which is usually listed on your yeast package (not the rehydration temp, just the ferment temp range). You could get it back to that temp range and if it doesn't resume within a day or so pitch in more yeast?

__________________
porcupine73 is offline
 
Reply With Quote Quick reply to this message
Old 11-01-2012, 01:53 AM   #5
gporhp
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 7
Default

Red Star Cote de Blanc yeast, and it sat for maybe 60 hours after pitching. I put a brew band on the bucket and now things seem to be getting to bubbling.

Thank you for all of the attention!

__________________
gporhp is offline
 
Reply With Quote Quick reply to this message
Old 12-20-2012, 04:24 PM   #6
gporhp
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 7
Default

So, just to add to this since I like going back and making sure all of the information is in there.

The store-bought cider had sorbate in it. Probably gave me a rough start, since I didn't let it evaporate out and didn't whip it overmuch to help it along.

The things you learn.

__________________

Primary: Apfelwein, Skeeter Pee
Secondary: Welches Grape/Peach Wine, Show Mead,
Bottle Conditioning: Standard Cyser,
Drinking: <none>
Next: Caramel Apple Hard Cider, JAOM

gporhp is offline
 
Reply With Quote Quick reply to this message
Old 12-21-2012, 11:33 AM   #7
fatbloke
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Location: UK - South Coast.
Posts: 2,657
Liked 171 Times on 158 Posts
Likes Given: 26

Default

Quote:
Originally Posted by gporhp View Post
So, just to add to this since I like going back and making sure all of the information is in there.

The store-bought cider had sorbate in it. Probably gave me a rough start, since I didn't let it evaporate out and didn't whip it overmuch to help it along.

The things you learn.
Something else for your learning curve, sorbate doesn't dissipate. You're thinking/alluding to sulphites.
__________________

"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

fatbloke is offline
nitack Likes This 
Reply With Quote Quick reply to this message
Old 12-23-2012, 12:28 AM   #8
nitack
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 151
Liked 13 Times on 9 Posts
Likes Given: 2

Default

Quote:
Originally Posted by fatbloke View Post
Something else for your learning curve, sorbate doesn't dissipate. You're thinking/alluding to sulphites.
Good gouge +1
__________________
nitack is offline
 
Reply With Quote Quick reply to this message
Old 12-23-2012, 06:55 AM   #9
fatbloke
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Location: UK - South Coast.
Posts: 2,657
Liked 171 Times on 158 Posts
Likes Given: 26

Default

Quote:
Originally Posted by nitack View Post
Good gouge +1
Not a gouge at all. Just that because sulphites and sorbate are often used in concert, it would be easy to think of the wrong one for dissipation over time.

And that sorbate doesn't, sulphites do.....
__________________

"What the large print giveth, the small print taketh away". Tom Waits.

Oh, and here's some blog stuff!

fatbloke is offline
 
Reply With Quote Quick reply to this message
Old 12-24-2012, 11:13 AM   #10
nitack
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Posts: 151
Liked 13 Times on 9 Posts
Likes Given: 2

Default

Quote:
Originally Posted by fatbloke View Post
Not a gouge at all. Just that because sulphites and sorbate are often used in concert, it would be easy to think of the wrong one for dissipation over time.

And that sorbate doesn't, sulphites do.....
"good gouge" is military terminology for "good information". It was a compliment...
__________________
nitack is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Warm up beer after cold crashing for bottling or bottle cold? blacks4 Beginners Beer Brewing Forum 6 06-14-2011 12:54 AM
Will kegged beer taste bad if its cold,warm,then cold again? jbug440 General Beer Discussion 9 05-22-2011 05:43 AM
Question about cold crashing & cold conditioning redalert General Techniques 2 03-23-2011 05:08 PM
Whoa Nellie - cold wort, cold water...what to do? kcpup Beginners Beer Brewing Forum 6 12-01-2009 12:09 PM
Is my yeast ok...cold to warm, then back to cold? Q2XL Fermentation & Yeast 3 11-26-2009 03:16 PM