Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Re-pitching yeast: please help

Reply
 
LinkBack Thread Tools
Old 10-03-2009, 09:05 PM   #1
NoFiller
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Canada
Posts: 12
Liked 1 Times on 1 Posts

Default Re-pitching yeast: please help

I started my first cider 10 days ago and nothing has happened. No foam, no airlock action, no change in SG. I tasted it this morning and it tastes like apple juice, so no bad bugs.

I added 100 ppm k-metasulphate and felt it for 24hr before pitching in 2 packets of champagne yeast (EC1118), and pectin enzyme. The room is between 62-70F. The yeast was not refrigerated, but it did foam up a lot when I mixed it with warm water.

Everyone's saying that the yeast will be fine if you leave it, but in this case i think it's time to give up and re-pitch. My questions are:

1. Should I try to buy the same type of yeast again, or will anything do?
2. Do I need to do anything to the cider, like aerate it?
3. Any ideas on what went wrong, so I can avoid making the same mistake in the future?

__________________

Last edited by NoFiller; 10-03-2009 at 09:10 PM.
NoFiller is offline
 
Reply With Quote Quick reply to this message
Old 10-03-2009, 09:18 PM   #2
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,585
Liked 4342 Times on 3157 Posts
Likes Given: 845

Default

I have a couple of questions- one is "What was in the juice you bought"? Do you have a list of ingredients?

It should be fermenting now, although 100 ppm is a bit dose of kmeta. You can try stirring it up like crazy, since much of the so2 will disapate and adding more champagne yeast after that. It sounds like either you had bad yeast, or your juice had some sort of preservatives in it.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is online now
 
Reply With Quote Quick reply to this message
Old 10-03-2009, 09:43 PM   #3
NoFiller
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Canada
Posts: 12
Liked 1 Times on 1 Posts

Default

I got the juice straight from the apples with my own two hands, so that's not the problem, haha.

I got the 100ppm from this site: http://www.cider.org.uk/sulphite.html

There's a lot of sediment on the bottom, should I stir that up as well, or try to leave it.. I guess it doesn't matter.

__________________
NoFiller is offline
 
Reply With Quote Quick reply to this message
Old 10-05-2009, 06:04 PM   #4
NoFiller
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Canada
Posts: 12
Liked 1 Times on 1 Posts

Default

Thanks YooperBrew! It's been 36hrs and there are definite signs of life. I stirred it up like you said and added some more of the same yeast (from a different store).

I wonder what happened before. How easy is it to kill yeast?

__________________
NoFiller is offline
 
Reply With Quote Quick reply to this message
Old 10-05-2009, 08:06 PM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,585
Liked 4342 Times on 3157 Posts
Likes Given: 845

Default

Quote:
Originally Posted by NoFiller View Post
Thanks YooperBrew! It's been 36hrs and there are definite signs of life. I stirred it up like you said and added some more of the same yeast (from a different store).

I wonder what happened before. How easy is it to kill yeast?
It's not easy to kill them- but maybe the package froze before you even bought it. It's hard to tell why that happened, but at least it is going now!
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is online now
 
Reply With Quote Quick reply to this message
Old 10-05-2009, 08:53 PM   #6
gregbathurst
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Australia
Posts: 849
Liked 30 Times on 28 Posts
Likes Given: 1

Default

Yeast packets don't last forever, especially if stored badly. I guess it could also have been a bad batch. 100ppm is a lot of camden, the amount you need depends on the pH. Maybe you should invest in a pH meter next time, they are helpful and add to the fun.

__________________
gregbathurst is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
over pitching yeast KayaBrew Beginners Beer Brewing Forum 18 04-06-2013 05:37 PM
Pitching Yeast Slurry - New House Yeast? hoppysailor All Grain & Partial Mash Brewing 4 10-14-2009 04:25 PM
pitching yeast cheschire Mead Forum 1 09-04-2009 06:13 PM
under pitching yeast exbrit Beginners Beer Brewing Forum 7 09-02-2009 12:59 PM
pitching yeast? steez Beginners Beer Brewing Forum 4 12-23-2008 03:07 PM