Originally Posted by Talcottsk
actually I dont know the type of apple, I'm in Korea and cant translate apple types, but I squeezed it myself with strainer--also some asian pears are mixed as well
I asked to see if you were using a commercial apple juice which are usually pasteurised or fresh fruit (the actual variety doesn't matter - no worries
). Fresh fruit harbour wild yeasts on the skins so you did the right thing by adding campden.
If it's still bubbling with no yeast added by you then add more campden - One dissolved tablet in a gallon should have been enough to kill wild yeasts but another tablet won't hurt - the sulphites will disperse!. If you do use another just give it 24hrs before you pitch your own yeast.