As some of you may have read, I've been having a ***** of a time trying to get my most recent batches of cider to ferment. I've started three, one using Loquat fruit and wild yeast (which started within 24 hours), one using Nottingham and previously sulphited Loquat juice (which took days to start, and only started after several additions of yeast and aeration of the must, to rule out too much K-meta), and the last using Nottingham and store bought Apple juice. It has been stubborn as anything to get started, and the most it will do is bubble lightly for a couple of hours then stop. Originally, I thought the issue was that I added K-meta thinking I was adding Pectolase, but now I'm not so sure. I aerated the must extensively, and pitched more yeast; no go. I even racked the Loquat brew early and took some of the yeast cake then added that into the apple cider. Still no go. Pitched more yeast; still no go.
The apple juice I used is one I haven't used before. It's a juice from concentrate, and apparently only contains vitamin C with no other preservatives. It's definitely been pasteurized. I'm guessing it would be illegal (?) to use preservatives without stating them on the label, so perhaps there's something else that happens in the preparation making the juice unfermentable?
It's been over 3 days now. I've put it in a variety of different temperatures, hoping to kickstart the yeast into action. I tested the gravity and it has dropped a whole two points from the starting gravity, but that could just as easily be the dilution from adding partially fermented loquat juice.
As with the Loquat juice, there are two other possibilities - either I still haven't aerated the must enough and it's got too much sulphite, though I shouldn't have thought so; or the yeast I bought is a dud batch. The expiry date isn't until next year, and it was stored in the refrigerator at the store I bought it from. It just seems interesting that, after having no trouble getting any of my brews to ferment (1 x Loquat wine with ec1118 , 1 x Apple cider with bakers yeast, 1 x Loquat cider with wild yeast, 1 x Loquat cider with ec1118 and 1 x Apple cider with ec1118) I've had two incredibly stubborn fermentations with a previously unused yeast.
I'd really appreciate any advice. If the batch is a waste of energy, I'd rather know now, so I can still do something useful with it before it starts to go off.
Thanks
Richard
The apple juice I used is one I haven't used before. It's a juice from concentrate, and apparently only contains vitamin C with no other preservatives. It's definitely been pasteurized. I'm guessing it would be illegal (?) to use preservatives without stating them on the label, so perhaps there's something else that happens in the preparation making the juice unfermentable?
It's been over 3 days now. I've put it in a variety of different temperatures, hoping to kickstart the yeast into action. I tested the gravity and it has dropped a whole two points from the starting gravity, but that could just as easily be the dilution from adding partially fermented loquat juice.
As with the Loquat juice, there are two other possibilities - either I still haven't aerated the must enough and it's got too much sulphite, though I shouldn't have thought so; or the yeast I bought is a dud batch. The expiry date isn't until next year, and it was stored in the refrigerator at the store I bought it from. It just seems interesting that, after having no trouble getting any of my brews to ferment (1 x Loquat wine with ec1118 , 1 x Apple cider with bakers yeast, 1 x Loquat cider with wild yeast, 1 x Loquat cider with ec1118 and 1 x Apple cider with ec1118) I've had two incredibly stubborn fermentations with a previously unused yeast.
I'd really appreciate any advice. If the batch is a waste of energy, I'd rather know now, so I can still do something useful with it before it starts to go off.
Thanks
Richard