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Old 04-25-2013, 04:06 PM   #1
thebeardedweirdo
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Just finishing pressing 20liters apple juice and want to add yeast as oppose to wild yeast I have some campden tabs 2 years out of date or so,e wilko stabiliser which has sodium metabisulphate and potasium sorbate. I have read that the latter could stop the pitched yeast when I pitch 24 hrs after I put the stabiliser or would it be ok

 
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Old 04-25-2013, 04:20 PM   #2
Pickled_Pepper
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If you are using a wine yeast the sulfites shouldn't be an issue. I would think the sorbate could cause a lag if you don't pitch a high enough cell count. Since I'm not familiar with Wilko Stabilizer I would suggest not using it...but someone else might be able to provide more info.

 
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Old 04-25-2013, 04:24 PM   #3
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Ive read most people wait 36 hours after the addition to pitch the yeast. Not sure if it will make any difference though as i have no experience there
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Old 04-25-2013, 04:46 PM   #4
thebeardedweirdo
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Thanks for the replies. Just found somewhere that its ok but only if use a starter also I have yeast nutrient so will also bump up the count.

 
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Old 04-25-2013, 09:14 PM   #5
UpstateMike
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I wouldn't even bother with adding campden. Any yeast you add will outcompete any wild yeast.
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Old 04-25-2013, 11:17 PM   #6
thebeardedweirdo
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I added the stabiliser. Do any of you know if I need to leave it open for the 36 hrs so the chemicals can evaporate or is it ok to leave closed

 
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Old 04-26-2013, 01:13 AM   #7
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That's a good question. I assume since you have added sorbate and sulfites you don't have to worry about infection. I just wonder about the reaction to O2. Since the sulfites are supposed to be an antioxidant maybe it won't be and issue.

 
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Old 04-26-2013, 01:23 AM   #8
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By "stabilizer", I hope you didn't mean sorbate? Just campden tablets (or the potassium metabisulfite powder)?

Sorbate will ensure no fermentation, as that is the purpose. It is a preservative. If you used a stabilizer with sorbate, you're done for.

Campden (sulfites) on the other hand kill microbes like wild yeast and bacteria, in effect "sanitizing" the must so that the chosen yeast strain can be added. If you used the appropriate amount of sulfite, 50-75 ppm, then you can add yeast in 24 hours. You can cover it until you add the yeast.
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Old 04-26-2013, 01:34 AM   #9
thebeardedweirdo
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Well it was a mix of sulphite and pot sorbate. Read on quite a few posts that if I make a strong starter and wait 36 hrs then will be ok

 
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Old 04-26-2013, 01:43 AM   #10
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Quote:
Originally Posted by thebeardedweirdo View Post
Well it was a mix of sulphite and pot sorbate. Read on quite a few posts that if I make a strong starter and wait 36 hrs then will be ok
Well, not in my experience but I haven't been making wine all that long (about 20 years). Maybe others with more experience can beat out sorbate, but unfortunately I can't.

"Stabilizer" is used when the cider is finished, to "stabilize" the wine so it can be sweetened and bottled without fermentation taking place. The sorbate in it is a product that inhibits yeast reproduction, so that if there are any yeast in the solution it can't restart fermentation. That means that it shouldn't ferment. But if you make a huge huge huge yeast starter so that it doesn't need to reproduce, I guess in theory that fermentation could start.

Keep in mind that sorbate has a rather unpleasant taste to begin with, but if concurrent MLF (malo lactic acid fermentation) takes place, it will ruin the cider. So you now have to make sure to maintain a steady 50 ppm of sulfites to prevent MLF (common in cider) to avoid that happening.

Sounds like it is a real problem, but I wish you best of luck!
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