Advertise Here
Main · BrewSpace · Recipes · Wiki · Groups · Clubs · Gallery · Reviews · Video · Blogs · Store

Old Hops Grab Bag!5% off Coupon - KegCowboy.Com2011 Crop Cascade On Sale! $11/lb
Go Back   Home Brew Forums > Wine, Mead, Cider & Soda > Cider Forum
Chemically halting a ferment Chemically halting a ferment



Reply
Page 1 of 2 1 2
 
LinkBack Thread Tools Display Modes
Old 11-19-2008, 04:29 PM   #1
Junior Member
Recipes 
 
Join Date: Nov 2008
Posts: 8
Default Chemically halting a ferment
My first batch of cider and all is going well, but I'm going to chemically halt the ferment on a gallon with campden and potassium sorbate. How soon - like within days - is it "safe" to drink? Me boy-o's are agitating for a gallon of cider, and they want it ready by this weekend, if possible.


brewnewbie is offline Reply With Quote
Old 11-19-2008, 04:37 PM   #2
Senior Member
 
RugenBrau's Avatar
Recipes 
 
Join Date: Sep 2008
Location: Finger Lakes
Posts: 712
Default
I was told to wait three days. I don't know if that is correct but I haven't dropped dead yet.
__________________
"Your HYDROMETER is the only BEST indicator of fermentation activity. Nothing else is accurate or consistent"...Revvy
RugenBrau is offline Reply With Quote
Old 11-19-2008, 04:46 PM   #3
Senior Member
 
BigKahuna's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Eastern Colorado
Posts: 5,794
Blog Entries: 10
Default
wow...you're really in the wrong hoby if you think cider happens in 3 days.

If you need cider by this weekend, go to the store and buy some.

As far as safe....if the juice you started with wasn't spoiled, and the yeast you use was presumeably approved for human consumption...you are "Safe" but gawd it's going to taste like rotten apple juice.

Good luck geting fermentation to stop mid activity. Campden and Pot-Sorbate are for stabilizing a non active fermentation, and really will not ever STOP an active ferment. I honestly hope your'er happy with your product, but I wouldn't drink it on a dare. Good Luck.
__________________
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.

Quote:
Originally Posted by TxBrew View Post
This forum is like America's money spread. 90% of the posts were created by 1% of the community.
BigKahuna is offline Reply With Quote
Old 11-19-2008, 04:52 PM   #4
Junior Member
Recipes 
 
Join Date: Nov 2008
Posts: 8
Default
It's been fermenting for over a month.
brewnewbie is offline Reply With Quote
Old 11-19-2008, 04:52 PM   #5
Senior Member
Recipes 
 
Join Date: May 2008
Location: Oakland, California
Posts: 1,416
Default
+1 on the bad taste: You wouldn't drink green beer fermented for only 5 days would you? not only that but cider takes a long time to get good, like, more than four months.
__________________
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn
Freezeblade is offline Reply With Quote
Old 11-19-2008, 04:54 PM   #6
Junior Member
Recipes 
 
Join Date: Nov 2008
Posts: 8
Default
. . . . you are "Safe" but gawd it's going to taste like rotten apple juice.

It doesn't taste like rotten apple juice, it is actually quite palatable. Thanks for your input anyhoo.
Last edited by brewnewbie; 11-19-2008 at 04:57 PM.
brewnewbie is offline Reply With Quote
Old 11-19-2008, 04:59 PM   #7
Senior Member
 
RugenBrau's Avatar
Recipes 
 
Join Date: Sep 2008
Location: Finger Lakes
Posts: 712
Default
I think hes asking how long you you have to wait to drink it after adding the sorbate to cider that has fermented out.
__________________
"Your HYDROMETER is the only BEST indicator of fermentation activity. Nothing else is accurate or consistent"...Revvy
Last edited by RugenBrau; 11-19-2008 at 05:02 PM.
RugenBrau is offline Reply With Quote
Old 11-19-2008, 05:01 PM   #8
Junior Member
Recipes 
 
Join Date: Nov 2008
Posts: 8
Default
Actually, the ferment is going along rather well, that's why I'm only stopping one gallon.

By the way, not a he - a she. Please play nice.
Last edited by brewnewbie; 11-19-2008 at 05:07 PM.
brewnewbie is offline Reply With Quote
Old 11-19-2008, 05:05 PM   #9
Senior Member
 
RugenBrau's Avatar
Recipes 
 
Join Date: Sep 2008
Location: Finger Lakes
Posts: 712
Default
Sorry! If she is not asking that, I will. Is there a standard time that you should wait?
__________________
"Your HYDROMETER is the only BEST indicator of fermentation activity. Nothing else is accurate or consistent"...Revvy
RugenBrau is offline Reply With Quote
Old 11-19-2008, 05:09 PM   #10
Junior Member
Recipes 
 
Join Date: Nov 2008
Posts: 8
Default
No, that is exactly what she is asking. If it's not safe to drink a couple of days after the campden, then so be it. I just want to let the boys down easy.
brewnewbie is offline Reply With Quote
Reply
Page 1 of 2 1 2
Thread Tools
Display Modes
Linear Mode Linear Mode


Similar Threads
Thread Thread Starter Forum Replies Last Post
What do you use to ferment in? Blackhawkbrew General Techniques 7 10-25-2009 04:39 AM
hot ferment? ridd Beginners Beer Brewing Forum 7 06-20-2009 09:36 PM
can you re-ferment? missing link Bottling/Kegging 8 11-19-2007 04:05 PM
Chemically, what is the difference between seeping and mashing? Bosh All Grain & Partial Mash Brewing 13 06-07-2007 03:59 PM
ferment fshnne1 Beginners Beer Brewing Forum 5 01-12-2007 12:28 AM


« Lazy (too lazy?) cider experiment - what now? | please help - (infection) »



Contact Us - Top - Privacy - All times are GMT. The time now is 04:20 PM.
Copyright © Group Builder, Inc - All Rights Reserved
Craft Beer & Brewery Forum