New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Restarting Cider...




Reply
 
LinkBack Thread Tools Display Modes
Old 08-01-2007, 01:17 AM   #1
Tristan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2007
Posts: 12
Default Restarting Cider...

So, a while back I picked up a rogue film yeast infection. I treated my then 5 month old cider with Campden tablets, and it has been sitting now for about 6 weeks or so.

However, upon tasting, it seems kind of boring.

If I pitched more yeast in there, would the campden tablets kill the new yeast?

Ideally, I'd like to add some sugar, to get my % up just a notch.

Or should I just bottle it quickly and drink it fast so my bottles are free for a new batch? Heheh...



__________________
Tristan is offline
 
Reply With Quote Quick reply to this message
Old 08-01-2007, 02:21 AM   #2
EdWort
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
EdWort's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,966
Liked 242 Times on 131 Posts
Likes Given: 7

Default

Drink it and start over. Once you added Camden, I think it's game over for yeast.



EdWort is offline
 
Reply With Quote Quick reply to this message
Old 08-01-2007, 11:11 AM   #3
flowerysong
Feedback Score: 0 reviews
 
flowerysong's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Ann Arbor, MI
Posts: 287
Liked 2 Times on 2 Posts

Default

Do whatever you want.

Campden tablets are an easy-to-use form of potassium metabisulphite (K-meta) which produces sulphur dioxide (SO2) gas when added to must or wine. The SO2 kills most bacteria and provides a hostile environment for yeasts; however, commercial yeast strains generally have a higher SO2 tolerance than wild yeast, so it won't necessarily kill a strong fermentation unless the yeast are already stressed by high alcohol levels.

The level of free SO2 present diminishes rapidly as it reacts with aldehydes in the wine. If you really want to, it should be perfectly possible to add additional sugars and repitch. Note that K-meta is used by some winemakers to treat the must prior to fermentation to kill bacteria and discourage wild yeast.

__________________
flowerysong is offline
 
Reply With Quote Quick reply to this message
Old 08-01-2007, 11:48 AM   #4
mgayer
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2007
Location: Montgomery, Alabama
Posts: 292
Liked 3 Times on 2 Posts

Default

I must agree with flowerysong. It sounds like there was nasties in there that destroyed the yeast anyway. If you treated with Campden and have waited a bit, like 24 to 48 hours, the Campden should not be as harmful to the new yeast.

Make sure you make a strong starter and let it get good and foamy before pitching it, at least 2/3 cider to water mixture with a bit of Nutrients and a bit of Energizer to get it kickin. I don't know what the ABV of the cider is now but if it goes above about 9% then it is getting into the wine category.

Or just drink heavly and quickly!!
If it isn't getting your attention enough you might want to try mulling it. You could also boil a pinch of nutmeg and some Cinnamon sticks then infuse the cider with the cooled liquid! Sorry Ed lol!! Still love the Apfelwein!!

__________________
Lost Knight Cellers
Mark


In the Carboy:
Red wine
Roman Raisin Wine
Bottle aging/drinking:
Mead
Apple Wine (15% abv)
Strawberry Wine
Elder Flower Wine
Blue moon Clone
mgayer is offline
 
Reply With Quote Quick reply to this message
Old 08-01-2007, 01:01 PM   #5
EdWort
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
EdWort's Avatar
Recipes 
 
Join Date: Jul 2006
Location: Bee Cave, Texas
Posts: 11,966
Liked 242 Times on 131 Posts
Likes Given: 7

Default

Quote:
Originally Posted by mgayer
If you treated with Campden and have waited a bit, like 24 to 48 hours, the Campden should not be as harmful to the new yeast.
Cool! I learn something new every day!
EdWort is offline
 
Reply With Quote Quick reply to this message
Old 08-01-2007, 01:42 PM   #6
mgayer
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2007
Location: Montgomery, Alabama
Posts: 292
Liked 3 Times on 2 Posts

Default

Quote:
Originally Posted by EdWort
Cool! I learn something new every day!
The reason I said this is because it will stop refermentation, it has bad effects of the cell walls of the yeast making them get hard or leathery thus they cannot pass their food in or out. But with the time frame all the metabisulphite should be completely gone. With the addition of new yeast that has been properly treated with some nuit. and eneg. in a starter it should start the fermentation with the new yeast. That's why I said make a strong starter.


__________________
Lost Knight Cellers
Mark


In the Carboy:
Red wine
Roman Raisin Wine
Bottle aging/drinking:
Mead
Apple Wine (15% abv)
Strawberry Wine
Elder Flower Wine
Blue moon Clone

Last edited by mgayer; 08-01-2007 at 01:46 PM.
mgayer is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Noob cider help... How long do you generally ferment Cider? unclejimbay Cider Forum 9 01-27-2012 08:20 PM
What is Cider, as opposed to Wine?/Quince Cider critique petes Cider Forum 16 08-31-2011 06:17 PM
lowering my FG - yeast problem? restarting fermentation? EdwardPaulsen General Techniques 1 05-08-2009 11:56 PM
Restarting Washed Yeast Chip General Techniques 3 04-06-2009 05:13 AM