Recent content by Dedonovan

Did you have to do anything different with the pasteurized second batch you made? I just started my second after losing my first to stresses out yeast.

It's toast! I checked the fermenter after a while to see how progress was going and the whole batch is sour and awful. I must have stressed the yeast out and pulled every bad flavor note possible. Well time to try again. Thanks everyone for the comments.

Quick update: I added another cup of sugar and some more energizer and all of a sudden I'm back in business. The air lock this morning was bubbling away. I sampled some and everything tastes ok so far.

That's was the answer I was afraid of. I have no real choice but to try and see what happens. I feed the yeast a cup of sugar and some more energizer. Hope I can over come the small %of sorbide.

Ok I called the orchard and sure enough they add <0.1% potassium sorbate to each gallon. So do I keep on Pitching yeast and aerate? Would a liquid yeast starter get me going more than a dry bag?

Quick Update: I check the batch a few minutes ago and a small krausen appears to be forming around the edge and a "beer smell" is identifiable. Another hydrometer reading shows little to no improvement, still at 1.058. So am I just rushing the process or do I have the worlds slowest batch?

When I first made the batch I added campden tablets, pectin, and energizer. Let sit for 48 hours then pitched my yeast. I'm using a hydrometer to test gravity. OG was/is 1.058/1.06. If it was a sorbate addition what can I do now?

If we go with the assumption the apple juice is the issue: what can I do now if anything?

Both of the yeast packets were fresh from the store the day I pitched them. The store is a great HomeBrew store that supports the HomeBrew clubs and community so I don't think its them. The juice was fresh pressed apple juice from the orchard (all natural). I don't have clue what the issue could be?

Help! I made a 5 gallon batch of fresh pressed apple cider. I pitched US-05 with 1 cup of brown sugar at room temp (~70). I put the carboy out of sight and out of mind for 3 weeks. When I went to rack to second fermentation bucket and check, nothing happened! same gravity = apple juice. I...