jamesnsw
Well-Known Member
- Joined
- Mar 2, 2009
- Messages
- 842
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- 14
I was excited about the local orchard's cider, saw on the website it was pasteurized, and they go into detail about the heat treatment. I was like, cool, I won't have to worry about killing the wild buggers, they took care of it for me.
So I bought 4 gallons (at $8/each), and made some graff on Saturday. I put it on the yeast cake left behind by a mild made with Nottingham. I expected a big blow off.
Nothing.
So I looked at the jug, and it says it may have up to 1/10th of 1% of Sodium Benzoate and Potassium Sorbate. Grr...
I'm a bit confused on my gravities. My OG was measured at 1.051. 4 days later, it was 1.062 (I stirred it up, I'm thinking this explains the increase). Yesterday and today, it was steady at 1.058, so I'm thinking that's what it actually is, and that it hasn't fermented at all.
I have two courses of action-
1- It still tastes good. Add a bottle of whiskey, and keg it, and just don't worry about fermenting it.
2- Keep trying things to get it to ferment.
So if I do the 2nd, what is my best shot? I have fresh yeast, a stir plate, and patience. Any suggestions?
So I bought 4 gallons (at $8/each), and made some graff on Saturday. I put it on the yeast cake left behind by a mild made with Nottingham. I expected a big blow off.
Nothing.
So I looked at the jug, and it says it may have up to 1/10th of 1% of Sodium Benzoate and Potassium Sorbate. Grr...
I'm a bit confused on my gravities. My OG was measured at 1.051. 4 days later, it was 1.062 (I stirred it up, I'm thinking this explains the increase). Yesterday and today, it was steady at 1.058, so I'm thinking that's what it actually is, and that it hasn't fermented at all.
I have two courses of action-
1- It still tastes good. Add a bottle of whiskey, and keg it, and just don't worry about fermenting it.
2- Keep trying things to get it to ferment.
So if I do the 2nd, what is my best shot? I have fresh yeast, a stir plate, and patience. Any suggestions?