Campden Tablets

[JuggaChef]

I used two tablets in my one gallon batch.... was that too much? Did I destroy the must? Help please

 

[fatbloke]

I used two tablets in my one gallon batch.... was that too much? Did I destroy the must? Help please

At what stage did you add them ?

Because sulphites don't actually kill yeast it stuns it. Equally with time and aeration the sulphites will dissipate.

If you have to sulphite a must before fermentation e.g. if its got fruit in it and you want too sort out any possible wild yeast, you'd adr it but then leave the must for 24 to 48 hours before pitching yeast. Even then you sometimes get an extended lag phase, so as I say it depends when you added them as t whether there might be an issue or not......

 

[JuggaChef]

Thank you. I added it after I made the must. I have not added my wine yeast yet. The recipe I have called for two tablets. It said add only one (upon further investigation I found you add the other way later in the process) I have an airlock on so should I just let it air out? I made it last night at about 9:00pm PST

 

[fatbloke]

Well its easier to get air/O2 into it if you've got the must in a bucket as you can sanitise an electric balloon whisk or stick blender and aerate the hell out of it but is you have used a carboy but have a bucket if you splashed it into the bucket a couple of times to and from, that should dissipate the sulphites enough to pitch the yeast and get it fermenting.

Id actually ferment it in a bucket......

 

[JuggaChef]

Thank you fatbloke I unfortunately am using a one gallon carboy (all I have). I transferred it into a new container and have aerated it as well as waited 48 hours. About to make my yeast starter

 

[fatbloke]

Thank you fatbloke I unfortunately am using a one gallon carboy (all I have). I transferred it into a new container and have aerated it as well as waited 48 hours. About to make my yeast starter

So use a 2 litre pop/soda bottle. 1 to 1.5 litres in, use a funnel, pour from height, cap and shake the hell out of it, then squeeze the bottle to evacuate all the air/gas etc etc.....

Anything easily sanitised etc.......

Then just repeat before you actually pitch the starter and it should be fine - at most extended lag phase as the yeast gets to work on the sugars etc.......

 

[JuggaChef]

Thank you fatbloke again. I will keep you updated as much as possible. I was very worried cuz the honey is imported and very expensive.

 

[JuggaChef]

Its brewing very nicely!!!!

 

[fatbloke]

Excellent.....

Just remember, with the jug that full, it will help to give it a stir at least once a day (twice is better), for the first week or two.

It helps a bit with yeast development to get some air/O2 into the batch, but it also helps to remove some of the build up of dissolved CO2, which can cause an eruption of liquid (and waste of good brew IMO)......

 

[JuggaChef]

When should I rack it? The recipe says rack after a week, let sit for another four weeks...

 

[fatbloke]

When should I rack it? The recipe says rack after a week, let sit for another four weeks...

When the ferment is finished. You should have a gravity reading taken before pitching the yeast (you do have a hydrometer right ? If not, get one-plus a test jar and something to take a sample like a turkey baster just for this that can be kept clean and sanitised).

Once the gravity is stable, only then think about racking.

By racking too early, you'd be leaving a lot of the active yeast colony behind and risk a stuck ferment.......

 

[JuggaChef]

Lol yes I do have a hydrometer. I know only how to check for potential alcohol so far.