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Old 10-13-2011, 03:52 PM   #1
Ch4s3
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Default Problem with WLP 500 fermenting

I'm making a 2.5 gal batch of cider and wanted to try Trappist Ale yeast (WLP 500.) I used pasteurized cider from a local orchard with no preservatives. I added about a cup of brown sugar and 3/4 tsp of wine tannin. The cider was at about 60 F with an OG of 1.061.

The I pitched a touch more than half a vial of liquid WLP 500 while at about 60 F. My ambient temp has been between 73-75 F since. I stirred vigorously and have since shaken the batch twice. 18 hours on I see no bubbling or signs of fermentation. There is a very slight yeast smell with the apple when I press the bucket.

Should I be worried or just give this temperamental yeast another 6 to 12 hours?

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Old 10-13-2011, 05:15 PM   #2
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I hate to double post especially right after joining, but I would super appreciate some thoughts from the forum.

If anyone can offer perspective on a normal range of fermentation start times it would be great!

Thanks.

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Old 10-13-2011, 07:26 PM   #3
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Give it more time. The yeast you pitched has been used to eating maltose. The sugar switch will slow things down a little, but don't worry about it. The best thing to do would be to forget about it for a few days.

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Old 10-13-2011, 07:46 PM   #4
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Ahh, thanks for the reassurance. I'll just wait and hope my patience is rewarded. I've read in a lot of places about people starting a Trappist cider or wanting to, but I haven't read about anyone's results so I'm excited to see what happens!

I also whipped up a yeast starter with the leftover yeast in case I have an issue.

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Old 10-14-2011, 02:06 PM   #5
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Last night it started bubbling away. I'll let everyone know how it turns out!

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Old 10-14-2011, 02:58 PM   #6
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Glad to hear it. I have 4gal that just started some time in the night. I was worried about it because it does have preservatives in it, but so far so good. I'm using WLP028 in it. I like the idea of using WLP500, and I have a culture of that in the fridge already. If I have a carboy free up I might try it too.

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Old 10-14-2011, 03:32 PM   #7
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I'm already getting some plum and jammy smell from the airlock, so I'm feeling good about the temp. and pace of fermentation. Its such a cool and versatile yeast, but a bit sensitive.
I've read that if you have a temp controlled fermenter you can take really direct control of flavors and nose.

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Old 10-14-2011, 08:48 PM   #8
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Quote:
Originally Posted by Ch4s3 View Post
I'm already getting some plum and jammy smell from the airlock, so I'm feeling good about the temp. and pace of fermentation. Its such a cool and versatile yeast, but a bit sensitive.
I've read that if you have a temp controlled fermenter you can take really direct control of flavors and nose.
I've only used the WLP500 for a barley wine (abv ~12%) which is still aging, but is quite lovely with strong banana flavors. It seems like it could be great in cider.
Some day I'll get a ferm chamber together and play with it more. I would have had it done by now if I wasn't on here so much, oh well.

What temp is it at?
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Old 10-14-2011, 08:51 PM   #9
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My ambient temp has been around 72-73 today. I hope to ramp it up to 76-77 by mid next week.

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Old 10-15-2011, 01:43 PM   #10
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Quote:
Originally Posted by DrJerryrigger View Post
I like the idea of using WLP500, and I have a culture of that in the fridge already. If I have a carboy free up I might try it too.
I am culturing some WLP550 which a friend gave me...I am wondering if anyone has tried this yeast making cider ??
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