cjeanean
Well-Known Member
So with one 5 gal batch under my belt, I've got a couple of questions. Please forgive me if they're already been asked before!
1. After a while, the batch seemed to take on an odd taste, not like vinegar or anything, just ick. I've been reading into it, and it seems that maybe what I noticed could have been oxidation. Potassium Metabisulphate is supposedly the cure, but I read that it stops fermentation. How can I backsweeten and naturally carb if I use PM? Does the natural carb still work even if PM is added?
I know potassium sorbate stops fermentation, but I'm not clear on whether PM has the same effect as PS. Basically, I'd like to use PM as a preservative, but I still want to be able to backsweeten for natural carb, if that's even possible!
2. I used the plastic bottle test to periodically check the carb level as I was waiting for my batch to carb. According to the bottle test (and I even cracked a real bottle open to try it) the carb level was perfect. However, when I pasteurized, I ended up with about 1/3 of the bottle bursting from the heat (I followed the pasteurization sticky instructions to the T). What did I do wrong? Does how full you fill the bottles make a difference (like I overfilled, maybe)?
I'm on my second batch, and hopefully I can figure out my mistakes this time. Everyone LOVED the first batch (which means I either did a good job or that the cider they'd had in the past was total crap) so I'm planning on doing about 15 gallons this time and a batch of Skeeter Pee. Thanks for the help!!
1. After a while, the batch seemed to take on an odd taste, not like vinegar or anything, just ick. I've been reading into it, and it seems that maybe what I noticed could have been oxidation. Potassium Metabisulphate is supposedly the cure, but I read that it stops fermentation. How can I backsweeten and naturally carb if I use PM? Does the natural carb still work even if PM is added?
I know potassium sorbate stops fermentation, but I'm not clear on whether PM has the same effect as PS. Basically, I'd like to use PM as a preservative, but I still want to be able to backsweeten for natural carb, if that's even possible!
2. I used the plastic bottle test to periodically check the carb level as I was waiting for my batch to carb. According to the bottle test (and I even cracked a real bottle open to try it) the carb level was perfect. However, when I pasteurized, I ended up with about 1/3 of the bottle bursting from the heat (I followed the pasteurization sticky instructions to the T). What did I do wrong? Does how full you fill the bottles make a difference (like I overfilled, maybe)?
I'm on my second batch, and hopefully I can figure out my mistakes this time. Everyone LOVED the first batch (which means I either did a good job or that the cider they'd had in the past was total crap) so I'm planning on doing about 15 gallons this time and a batch of Skeeter Pee. Thanks for the help!!