I have a question. My wife and I have been doing some playing around with cider for the last several months and have had some decent results using English Cider yeast. After reading much of CvilleKevin's threads on using ale yeasts I decided to do some experimenting.
We made up a batch of mixed fresh pressed unpasteurized cider with a brix of 13 and split it in to (2) 3 gallon carboys and added 3 campden tablets to each carboy. We waited 48 hours and then added our yeasts, and 1/2 tsp Fermaid K and 1/4 tsp wyeast nutrient to each carboy. Measured PH is 3.3 with a Milwaukee PH meter. Temp 65 degrees F
In one of the carboys we put one 5 gm pack of Nottingham rehydrated in 93 degree water with Go Ferm.
In the other carboy we pitched a single Wyeast 1098 smack pack that was 2 weeks after package date about 20 mins after smacking it.
The Nottingham took over 48 hours till the gravity started dropping, and the Wyeast 1098 gravity has not dropped at all and it's been 4 days. I am experienced with yeasts as I homebrew frequently, and I am surprised at the delay on the Notty and lack of fermentation with the Wyeast 1098. These are only 3 gallon batches.
I am curious if the 3.3 PH is causing the issues as this is well below the typical PH's encountered in beer brewing. I have searched, but been unable to find a conclusive answer in if wyeast 1098 will ferment at that low a PH.
I'd appreciate anyone who has any thoughts or experience in this area.
We made up a batch of mixed fresh pressed unpasteurized cider with a brix of 13 and split it in to (2) 3 gallon carboys and added 3 campden tablets to each carboy. We waited 48 hours and then added our yeasts, and 1/2 tsp Fermaid K and 1/4 tsp wyeast nutrient to each carboy. Measured PH is 3.3 with a Milwaukee PH meter. Temp 65 degrees F
In one of the carboys we put one 5 gm pack of Nottingham rehydrated in 93 degree water with Go Ferm.
In the other carboy we pitched a single Wyeast 1098 smack pack that was 2 weeks after package date about 20 mins after smacking it.
The Nottingham took over 48 hours till the gravity started dropping, and the Wyeast 1098 gravity has not dropped at all and it's been 4 days. I am experienced with yeasts as I homebrew frequently, and I am surprised at the delay on the Notty and lack of fermentation with the Wyeast 1098. These are only 3 gallon batches.
I am curious if the 3.3 PH is causing the issues as this is well below the typical PH's encountered in beer brewing. I have searched, but been unable to find a conclusive answer in if wyeast 1098 will ferment at that low a PH.
I'd appreciate anyone who has any thoughts or experience in this area.