So.... I tried making some cider. I mixed 4 gallons with yeast... fermented it... added camden tablets and potassium sorbate. Stuck it into a keg under pressure... I'm not sure what happened. It seems to sweet and not fermented enough yet.... the question is... is this fixable? Can I take the pressure off and repitch some new yeast?... or will the potassium sorbate stop it? Any way to fix this?
Cider....
- Thread starter EFaden
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GinKings
Well-Known Member
No, you're pretty much screwed. You should buy a hydrometer and take gravity readings next time. At the very least, taste it before adding campden and sorbate.
EFaden
Well-Known Member
Yeah... was going to take gravities...its a longer story than above involving a neighbor, but yeah. Figured it was screwed. Thx.
You should be able to get it fermenting again by making a big healthy starter and pitching it at about 70 degrees.
Cheers
HW
CadillacAndy
Well-Known Member
What's the current gravity? Take a sample, shake it up (if it's carbed) and let it warm to 60f (if it's cold).
You can almost certainly get the fermentation going again with a big starter - assuming you dosed it correctly with the k sorbate.
Also, was this store bought juice (Motts, Kirkland, etc)? That will help to give me an idea of the original gravity.
You can almost certainly get the fermentation going again with a big starter - assuming you dosed it correctly with the k sorbate.
Also, was this store bought juice (Motts, Kirkland, etc)? That will help to give me an idea of the original gravity.
EFaden
Well-Known Member
I'll grab a sample when I get home tomorrow from school. I am pretty sure I dosed the K Sorbate right. I have some DME and a big vessel, so I could make a pretty big starter and repitch after I move it back to a carboy (from the keg)... or should I just leave it in the keg?
Oh ... also its local cider...
dinnerstick
Well-Known Member
they say you want to make the starter out of similar stuff to what you're pitching it into ('they' being people who know more about yeast than i do). i can't vouch for the veracity of that idea; maybe it only applies to maltose.... but i would be inclined to make it using apple juice, or simple sugars and yeast nutrient, no- i'm in over my head here suddenly...
I would probably get another gallon and add 1/2 to a pound cane sugar.
let it completely ferment out dry. then shake it up and pitch the whole lot into 5 gallon carboy.
if the fermentation doesnt kick off least you will have diluted it out a little with a higher alcohol and a dryer cider.
let it completely ferment out dry. then shake it up and pitch the whole lot into 5 gallon carboy.
if the fermentation doesnt kick off least you will have diluted it out a little with a higher alcohol and a dryer cider.
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