Originally Posted by LeBreton
Campden is an equal opportunity sulfite. Most microbes and weaker strains of yeasts are susceptible to sulfur. Commercial yeasts and the higher end of wild yeasts are less effected and will ferment much more cleanly, resulting in a better cider.
Also, a Muscat wheat ale??? . . .
So a standard commercial ale yeast won't have any trouble with Campden? Or is there a time period to wait before pitching onto campden juice to allow neutralization? I just can't wrap my brain around campden assasinating undesirable yeast and bacteria, but leaving the good stuff unscathed.
And I'll probably post a thread on the Muscat Wheat Ale once it's finished. The primary is fermenting away and the grapes are vac-sealed in the freezer waiting for secondary. I'm a little concerned that at least 50 percent of the grapes were green in color instead of the splotchy brown-banana look, but they tasted just as sweet and "muscat-ey" as the yellow ones, with little or no unripe flavor. I could have left them on the vine for more time, but my window for picking them was quickly passing. And the crows were zeroing in.
Originally Posted by TAPPAR
I don't core the apples I juice through a counter top juicer. Don't seem to get any off tastes etc... I wouldn't take the extra time and you will get a decent amount more juice by doing the cores as well.
Is that a common practice amongst you cider guys. Appleseeds have that whole toxic stigma thing.