So I'm new to the cider brewing, and have several different experimental recipes I'm trying. Two of my gallons I adding sugar to two weeks into primary fermintation while racking. Now they both been vigorously fermenting for over a month since racking. Eager to bottle, I'm added Camden tablets (1 crushed tablet per gallon) to try to stabilize for bottling... but they seem to have had no affect. I'm afraid of adding more tablets and affecting the taste, so what do you guys recommend I do? Wait out the natural fermentation let them keep at it? Or what are the other alternatives? Thanks guys.
Campden tablets to stabilize for bottling not working
- Thread starter ptafan
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WilliamSlayer
Well-Known Member
K-meta (campden tablets) will not stop fermentation. This is a persistant rumour. If fermentation is going full bore, trying to stop it with just k-meta alone is like trying to stop a bus by stepping in front of it.
What it does is create an oxygen free environment that kills off many bacteria, wild yeast, and INHIBITS most brewing yeasts.
I would reccomend waiting till fermentation is over. You could try to cold crash, then pasteurize, but I've never done that. (Check out the sticky attached to this forum for that process)
Good products can't be rushed!
What it does is create an oxygen free environment that kills off many bacteria, wild yeast, and INHIBITS most brewing yeasts.
I would reccomend waiting till fermentation is over. You could try to cold crash, then pasteurize, but I've never done that. (Check out the sticky attached to this forum for that process)
Good products can't be rushed!
Thanks William - I agree that patience is a virtue.
It seems odd to me that a primary fermentation with 1 cup of sugar will only last a couple of weeks, but adding a cup during racking with cause a vigorous secondary fermentation that's lasted almost 8 weeks now. Why is this the case? Is there any benefit to adding the sugar during racking as opposed to adding it for primary? Thanks!
It seems odd to me that a primary fermentation with 1 cup of sugar will only last a couple of weeks, but adding a cup during racking with cause a vigorous secondary fermentation that's lasted almost 8 weeks now. Why is this the case? Is there any benefit to adding the sugar during racking as opposed to adding it for primary? Thanks!
