Cider wont start

[lsbkk]

I live in .Asia, ambient temps about 35 C
Started a cider with apple juice concentrate hydrated with RO water, about 20 % mashed and heated to 70C apples, some pectin, whirfloc and DAP,
tried to start twice with SAFCIDER AC 4 and then VOss Kveik with no luk.
Any suggestions what to do with the unfermantable apple juice ?

 

[Maylar]

35°C is much too warm. Cool it to below 20° and try again. Also, do you have a hydrometer? Can you measure specific gravity?

 

[lsbkk]

done all that, sg around 1.045 cooled to 22 ish

 

[madscientist451]

Some concentrates have preservatives. The Safcider yeast has been very reliable for me.

 

[lsbkk]

I've got 25 litres of apple juice that wont ferment, I'm guessing some type of dilution project might be an idea, I dont want to waste the juice

 

[Maylar]

What exactly is apple juice concentrate? As @madscientist451 mentioned, if it contains preservatives like potassium sorbate or sodium benzoate it will not ferment.

 

[lsbkk]

What exactly is apple juice concentrate? As @madscientist451 mentioned, if it contains preservatives like potassium sorbate or sodium benzoate it will not ferment.

caterers use it, if you have apple juice at a hotel its usually made from a concentrate, its apple juice boiled down.

by way of an update I ran a dilution experiment, at 50/50 original must with shop bought juice and yeast it started to ferment.
I transfered the uncooperative must to a keg with less headspace than the fermenter to keep it sterile until I had time to buy 20 litres of sorbate free juice.
lady luck shone on me, the aeration of the transfer seems to have got rid of the bisorbate and fermentation has started.

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