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Old 12-25-2011, 02:15 PM   #1
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Default 24 Hour Cider Freshness

I purchased organic, pasteurized cider to make my first batch of hard cider and I am going to add some campden tablets with some extra sugar 24 hours before pitching the yeast with some nutrient.
I am erring on the side of caution when I ask that there is no problems with letting the cider sit at room temps before pitching the yeast, right? And I am suppose to hold off on sealing/using an airlock, right?
Thanks for the Christmas morning help!

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Old 12-25-2011, 02:17 PM   #2
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I keep my cider at least chilled, it's not quite like apple juice. And my cider goes under airlock instantly, no exceptions

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Old 12-25-2011, 03:03 PM   #3
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If not immediately pitching yeast, I refridgerate.

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Old 12-25-2011, 03:19 PM   #4
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And just to clarify, I am talking about the 24-hours when the campden tablets will be added to the cider and sugars before I pitch the yeast.
Wouldn't the campden tablets, which kills any wild yeasts and molds, protect the cider for that 24-hours prior to pitching? Or do I still need to keep it chilled?

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Old 12-25-2011, 03:21 PM   #5
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Campden doesn't kill anything, it slows/inhibits reproduction.

And I don't use any of that, so I wouldn't know.

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Old 12-25-2011, 03:24 PM   #6
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As long as you pitch a sufficient amount of yeast, you should be fine without the campden. The billions and billions of yeast cells you introduce will most certainly outperform any wild strains that may be in there.

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Old 12-25-2011, 07:10 PM   #7
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Campden doesn't kill anything, it slows/inhibits reproduction.

And I don't use any of that, so I wouldn't know.
Campden kills bacteria and molds, and stuns wild yeast into inactivity. It's very common to keep must at room temperature for 24 hours after adding sulfites to the must before adding yeast. Potassium metabisulfite is the active ingredient in Campden tablets. Its action, in water or wine, inhibits harmful bacteria through the release of sulfur dioxide, a powerful antiseptic. Wine yeast is pretty tolerant of sulfites (that's why winemakers use it) but it's still common to add the yeast 24 hours later as to not stun the yeast.

It can also be used (in a higher concentration) as a sanitizer for equipment and fermenters.

I use one campden tablet per gallon of must (roughly 45-50 ppm of sulfur dioxide) with good results.
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Old 12-25-2011, 11:05 PM   #8
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Quote:
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Campden kills bacteria and molds, and stuns wild yeast into inactivity. It's very common to keep must at room temperature for 24 hours after adding sulfites to the must before adding yeast.
Thanks Yoop. I figured as much, but it is good to check with everyone before trying something new (i.e. this is my first hard cider).
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Old 12-25-2011, 11:22 PM   #9
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Quote:
Originally Posted by Yooper

Campden kills bacteria and molds, and stuns wild yeast into inactivity. It's very common to keep must at room temperature for 24 hours after adding sulfites to the must before adding yeast. Potassium metabisulfite is the active ingredient in Campden tablets. Its action, in water or wine, inhibits harmful bacteria through the release of sulfur dioxide, a powerful antiseptic. Wine yeast is pretty tolerant of sulfites (that's why winemakers use it) but it's still common to add the yeast 24 hours later as to not stun the yeast.

It can also be used (in a higher concentration) as a sanitizer for equipment and fermenters.

I use one campden tablet per gallon of must (roughly 45-50 ppm of sulfur dioxide) with good results.
I guess I learned something new today.
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Old 12-26-2011, 01:55 AM   #10
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Yeah, I NEVER put the cider in the fridge after campden, just add it, put the lid on, 24 more hours, I add the yeast, 2 months later, nurse the hangover.

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