Think I've ruined 75 litres of apple juice!

[david_white1981]

Hi guys,

I don't know if anyone can help but I recently pressed 75 litres of Apple juice and I sterilised everything, added camp den tables, tanin, chalk to get a PH of 3.8 but then I made a stupid mistake of adding potassium sorbate instead of pectalose. This was over a week ago now and having spoken to a home brew shop they've explained that the potassium sorbate is used to kill the yeast and therefore that's why it's not fermenting.

The question I have is does anyone know whether the potassium sorbate would have gone by now (1 week since added) and therefore if I add more yeast and nutrient now it might work or is it ruined?

Also, is there anything I can add to kill the potassium sorbate if it's still present?

I wait with fingers crossed!

 

[brrman]

I will point you to this post. Hope it helps!

"Potassium Sorbate does not kill the yeast at all, but rather it
makes the yeast sterile. In other words, it impairs the yeast's
ability to reproduce itself. But, it does not hinder the yeast's
ability to ferment sugar into alcohol. "

https://www.homebrewtalk.com/showpost.php?p=379293&postcount=2

 

[Maylar]

However, starting a ferment with sorbate in it is going to be a challenge. People have reported luck using a starter.

 

[DaMonkey]

Yea, I heard of people being able to do it as well. Use a large ass starter though; for instance start a new batch of 1 gallon of cider then after 3 days when the fermentation is roaring pour it in your other batches.

 

[brrman]

I would create a massive starter. It should work - you need enough yeast to do the job without yeast replication

 

[david_white1981]

More stupid questions I'm afraid! How do I make a large 1 gallon starter? Do I just make a separate batch of juice then add yeast and nutrient? Should I add extra sugar? How long do I leave it for before I add it to the rest? Sorry for the simple questions, I've checked online and I am struggling to find a straightforward guide.

 

[david_white1981]

Sorry for more obvious questions but how do I make a 1 gallon started? Don't just get more juice and then add yeast and nutrient? Do I leave it in a hot place for 3 days or so then add it? Should I add extra sugar in the starter? Anything I'm missing?

I did try to look for a guide online but it just confused me more!

 

[Dragonmead]

All Sorbate does is coat the yeast cell and prevent cell reproduction from occurring. A simple fix is to add a fair number of yeast cells from a starter. Sorbate doesn't stop fermentation, it inhibits reproduction. And don't forget to keep a nose out for sulfur aromas. If it smells sulfury then add nutrients. Diammonium phosphate should work. And don't rush it either, a good 8 weeks of conditioning after fermentation has stopped will allow ample time for the yeast to reabsorb any off flavors, and if you're lucky allow a clean taste and aroma to develop. Time is your friend on this one.

 

[david_white1981]

Sorry for the obvious questions but how do I make a massive starter?

 

[david_white1981]

Sorry to be an idiot but how do I make a massive starter?
I've looked on the Internet and it's just made me more confused.

Do I get 1 gallon of juice and add yeast and nutrient and keep it in a warm place for 3 days then mix with the current batch?

Should I add extra sugar?

 

[DaMonkey]

Sorry to be an idiot but how do I make a massive starter?
I've looked on the Internet and it's just made me more confused.

Do I get 1 gallon of juice and add yeast and nutrient and keep it in a warm place for 3 days then mix with the current batch?

Should I add extra sugar?

If you want some one to respond, quote them.

You act like you are making a 1 gallon batch of cider. So go to the grocery store or orchard and buy 1/2 gallon or a gallon of cider/juice. Make sure it does not have preservatives, there are plenty of apple juices without preservatives at the grocery store you just have to look, acids added are OK.

Then re-hydrate the yeast per the directions, drop in the juice and then let it go for a few days. once your air lock is pumping then dump it into your other batches.

There is no reason to add sugar.

 

[brrman]

Yeah - if you quote someone it will tell the quoted person so they can come back to the thread.