Hi,
I started a couple batches (2.5 gal each) just before the holidays. My normal cider place was closed so I bought 5 gallons from a local grocery store. The only extra ingredient was something that was supposed to preserve flavor... it was not the typical potassium sulfate or sodium benzoate. So I figured it was OK to use.
I added 2.5 campden tables to each carboy and let it set for just over 24 hours.
Then I pitched my yeast. Just a typical cider yeast... started in warm water with some sugar for about an hour then added to the juice.
Both started to ferment but very slowly... then stalled after about two days.
So I pitched more yeast, same as before with water and sugar.
Now one of my carboys is doing well, but the other has stalled again.
Should I keep adding more yeast? Is there something else I can try?
Thanks,
Doug
I started a couple batches (2.5 gal each) just before the holidays. My normal cider place was closed so I bought 5 gallons from a local grocery store. The only extra ingredient was something that was supposed to preserve flavor... it was not the typical potassium sulfate or sodium benzoate. So I figured it was OK to use.
I added 2.5 campden tables to each carboy and let it set for just over 24 hours.
Then I pitched my yeast. Just a typical cider yeast... started in warm water with some sugar for about an hour then added to the juice.
Both started to ferment but very slowly... then stalled after about two days.
So I pitched more yeast, same as before with water and sugar.
Now one of my carboys is doing well, but the other has stalled again.
Should I keep adding more yeast? Is there something else I can try?
Thanks,
Doug