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Old 11-14-2008, 08:43 PM   #1
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Default water fell into carboy from airlock container!

hello people,

its a first post AND a first batch for me.

ok i'm facing a couple of problems here, and i desperately need answers!

i've processed my apples (multiple late harvested varieties from the orchard in my backyard! Ambrosia, Pink Lady, Fudji and the odd Corland) in my kitchen juicer, and almost filled a 3 gal carboy, around 3/4...

now many people will think of this stupid but i have to admit a skipped the sulfate pills step, and inoculated my juice directly with re-hydrated Champagne yeast EC-1118 "Prise De Mousse". Is contamination inevitable? Or could the yeasts be strong enough to overcome?

Now this morning my chances, if i had any, of succeeding got even more slim: i somehow managed to accidentally made a bit of the water contained in the airlock fall into the carboy. Dont ask me how.

This had been sitting there for 19 hours. Is my cider ruined? 100%?

Can i do something crazy like adding crushed pills now, killing everything yeasts included, then re-yeast my juice tomorrow?



please help a clueless newbie!

-felix

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Old 11-14-2008, 08:49 PM   #2
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Hello Person
It's fine.....I use Vodka in the airlock for this very reason.
Leave it the heck alone and it will turn out fine.

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Old 11-14-2008, 09:05 PM   #3
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whoa that was one hell of a fast reply!

i should have found this amazing forum earlier!!!!

thanks.

yeah vodka sounds like a great idea...

by the way, guys please forgive my weird english.

ok i have to explain what happened: i've got blonde hair so i do stupid things sometimes. Cant help it. My juice contains a lot of solid foamy apple residue that settles to forms a 2 inch layer on top of clearer juice. i wanted to give it a little mix this morning to do like they do in the wineries when they break the crust of skins when fermenting red wines, to help the yeasts work... and there you go, allmost half the water found its way down my carboy!


to sum it up, if i understand well, my budding 19 hours old champagne yeast will be stronger than the few spores and bacteria that could end up in my juice from the water?

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Old 11-14-2008, 09:08 PM   #4
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BK keeps that reply as a macro in his keyboard. The same reply works for questions regarding open sores and what he does with his cheerios when he's out of milk.

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Old 11-14-2008, 09:11 PM   #5
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Just relax all is well....people have done worst things than that and their beer/wine/cider has turned out fine...

Fermentation's been happening in more primitive conditions than we have now for several thousands of years....the yeast you are using and the cider you are making is much hardier than most beginners give it credit...

Wait til you have to stick your hand in your full bottling bucket to fix a leak in your spigot...and everything turns out fine...then you will understand.

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Old 11-14-2008, 09:13 PM   #6
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a simplier way of asking: is 19 hours old water from a airlock a contamination danger for my 19 hours old Champagne inoculated cider?

hydrometer of fresh juice: 1.044/1.0045ish, 5.8% potential.

no campfen pills added before inoculation.

thank you

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Old 11-14-2008, 09:14 PM   #7
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Quote:
Originally Posted by felix View Post
a simplier way of asking: is 19 hours old water from a airlock a contamination danger for my 19 hours old Champagne inoculated cider?

hydrometer of fresh juice: 1.044/1.0045ish, 5.8% potential.

no campfen pills added before inoculation.

thank you

And a simpler way of answering is...

NO!!!!!!!!!!!!!!!!!!!!!!!!

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Old 11-14-2008, 09:17 PM   #8
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Quote:
Originally Posted by felix View Post
..

by the way, guys please forgive my weird english.
Fear not...you're not the only Maple Leaf in the room.

Quote:
Originally Posted by ChshreCat View Post
and what he does with his cheerios when he's out of milk.
Everyone knows that's why I keep Coors Light in the fridge....and it's Peanut Butter Captain Crunch.
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Old 11-14-2008, 09:19 PM   #9
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thanks for the help guys!

so i'll wait and pray!

great forum!

juicing the apple was so long... my girlfriend and i spent one beautiful morning picking these apples.... this cider is our baby! Hence the paranoia....

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Old 11-14-2008, 09:22 PM   #10
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Quote:
Originally Posted by BigKahuna View Post
Fear not...you're not the only Maple Leaf in the room.
HA! well the fact is that i'm canadian, but of the FRENCH kind hehehe

I'm from Montreal, english is not my first language
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