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Mencken · 10-10-2012, 04:21 AM

I have a pear tree in my back yard, and it's the time of year when it produces a ton. Today, without any forethought, I decided to make a big batch of pear cider. I just juiced a ton of pears, and I pitched it with Nottingham yeast. For the yeast, I did a quick starter with dextrose and water (boiled) and some yeast fuel and go-ferm.

I just mixed the yeast with the juice and set it in my carboy....and now I'm thinking I screwed up by not actually researching this. Should I put campden tablets in there? Should I have cooked it? If so, at what temp? Is it too late?

Your quick advice is much appreciated. Thanks!

Mencken · 10-10-2012, 05:06 AM

My paranoia grew and so I pitched 5 campden tablets in there. I'll leave that for 24 hours and then re-pitch the yeast

MarkKF · 10-10-2012, 05:12 AM

I wouldn't add more yeast. Wait a week if the yeast doesn't take off then add more yeast.

Mencken · 10-10-2012, 05:17 AM

Really? My understanding was campden tablets killed all yeast, wild or pitched. Will it only target the wild?

MarkKF · 10-10-2012, 02:29 PM

It only slows reproduction. It slows down wild a lot. Enough to give commercial a head start. Your commercial yeast might take back off.

Mencken · 10-11-2012, 04:42 PM

Excellent, thanks for the advice. I didn't re-pitch the yeast and it's bubbling away now.