Used Campden prior to bottling, repitch yeast?

Jabhead · 09-04-2011, 12:51 PM

Hi guys,

I have two batches of cider ready for bottling.

I was concerned they had picked up an infection so I have added two campden tablets to each gallon and sterilised the demijohn.

I want to bottle prime the cider to make it sparkling - my question is, will the campden have killed/inhibited the yeast too much to prevent carbonation? Will I need to pitch some more yeast?

Thanks!

**Yooper** · 09-04-2011, 12:57 PM

No, campden doesn't kill wine yeast. You should be fine, particularly if you added the campden a while ago.

Jabhead · 09-04-2011, 01:05 PM

I actually only just added the campden - how long would you suggest waiting before priming and bottling? I was thinking 24 hours but could leave it longer.

Thanks for the help.

**Yooper** · 09-04-2011, 01:20 PM

Quote:

Originally Posted by Jabhead

I actually only just added the campden - how long would you suggest waiting before priming and bottling? I was thinking 24 hours but could leave it longer.

Thanks for the help.

I'd wait a bit longer. One, to make sure the infection doesn't come back and cause your bottles to explode or be otherwise ruined. Second, to let some of the sulfur flavor and smell from the campden dissipate.