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Old 10-30-2010, 05:15 PM   #1
hlumbard
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Default Wrong Cider Fermenting....

I had a buddy pick up 6 gallons of cider when he was up state only to find they had potassium sorbate in the ingredient list. I left them in the basement and forgot about them for a week or two. I just went down there to look at them and 3 of them are about to burst! Should I dump them all together and see what happens? I realize this would be wild yeast activity but would it make anything drinkable?


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Old 10-30-2010, 06:00 PM   #2
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You might as well let them ferment out, it should be fine as long as it's yeast fermenting and not some kind of infection.


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Old 10-30-2010, 06:47 PM   #3
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So, you didn't add anything?
The potassium sorbate is just a preservative that hinders yeast activity, so nevermind that seeing you HAVE activity.
Wild yeast isn't necessarily a BAD thing...let it go. As long as you don't identify it as an infection it should turn out interesting, to say the least.
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Old 11-01-2010, 11:03 AM   #4
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For good measure I threw in a packet of lager yeast (Safe something). Ehh, we shall see. I'll report back here
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Old 11-01-2010, 02:09 PM   #5
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Most likely the results will be fine. Potassium sorbate only prevents yeast from multiplying, not fermenting. Stopping apple juice from fermenting into a drinkable cider is tough.
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Old 04-06-2011, 05:09 PM   #6
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Update: Bad idea. Did not work. Thick, syrupy consistency. Sour twang, dumper.
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Old 04-06-2011, 05:53 PM   #7
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Quote:
Originally Posted by hlumbard View Post
Update: Bad idea. Did not work. Thick, syrupy consistency. Sour twang, dumper.
Likely your cider was purchased from a cider place with poor sanitation (at least for those bottles.)

For the sorbate to be beat out by yeast means that there must have been a pretty healthy yeast population in your cider before they sorbated it. So it si certinaly likely that the cider had been sitting around in a warm environment for too long prior to their actually sorbating it for processing.

I believe the bateria that infected your cider were genus Lactobacillus; i.e the bacteria responsible for cider "ropiness". I myself have never experienced that kind of infection personally, but then again I press my own and am very sanitary about it.


See: http://www.cider.org.uk/part5.htm


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