FredTheNuke
Well-Known Member
So yesterday's brewday was one of those that should be deleted from my memory.... I whipped up 2 six gallon batches of Apfelwein and 4 five gallon batches of Skeeter Pee. I decided to use clover honey and brown sugar in lieu of dextrose for the Apfelwein. After reading many sites on making mead I settled on one that used sulfite to sanitize the honey instead of boiling or equivalent. In the process my brain decided that all six containers needed 1/4 tsp of K-meta PER gallon..... Even though I knew better - must have been those beverages consumed during the prep.....
Anyway I pitched Red Star Premier Cuvee in the Skeeter and Montrachet in the Apfelwein. The next morning - NOTHING for activity of course. With 250ppm of k-meta in solution nothing COULD ferment....
The cool thing - tonight (exactly 24 hours later) the Apfelwein is bubbling away - it overcame the k-meta in one day! Wow - I did not know that could happen.
Now the Skeeter Pee didn't have that luck. I added 64ml of 3% Hydrogen Peroxide (targeting removal of 208 ppm of free sulfite). I'll give it 2 days and if needed repitch with fresh yeast... We shall see!
What a good climb up the Dumbarse Tree that was...
Anyway I pitched Red Star Premier Cuvee in the Skeeter and Montrachet in the Apfelwein. The next morning - NOTHING for activity of course. With 250ppm of k-meta in solution nothing COULD ferment....
The cool thing - tonight (exactly 24 hours later) the Apfelwein is bubbling away - it overcame the k-meta in one day! Wow - I did not know that could happen.
Now the Skeeter Pee didn't have that luck. I added 64ml of 3% Hydrogen Peroxide (targeting removal of 208 ppm of free sulfite). I'll give it 2 days and if needed repitch with fresh yeast... We shall see!
What a good climb up the Dumbarse Tree that was...