michgan241
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- Dec 27, 2012
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So the other day i was at wally world checking out and i noticed they had some dork corn syrup on clearance for 1$ for 32 oz, and i think wow that seems like it would go great for my caramel apple cider, i google is corn syrup fermentable all that good stuff but neglected to check the ingredients and see they contained sodium benzonate. i whip up 10 gallons and throw a few bottles in with some brown sugar wait 3-4 days with no airlock activity.
Being my 3rd batch i trust my instincts of wait 72 hours and nothing so i get suspicious open them up and see a still surface and find the culprit is the corn syrup.
Am i totally boned now? i read on another thread that i might be able to rack the sweetened wort onto a yeast cake from a clean batch and it will ferment? Can anyone attest to this? that or make a HUGE starter and pitch it??
Being my 3rd batch i trust my instincts of wait 72 hours and nothing so i get suspicious open them up and see a still surface and find the culprit is the corn syrup.
Am i totally boned now? i read on another thread that i might be able to rack the sweetened wort onto a yeast cake from a clean batch and it will ferment? Can anyone attest to this? that or make a HUGE starter and pitch it??