Hey All,
Aldi had cider for $3/gallon so I decided to start a batch of hard cider. It had p-sorb in it, but I like to experiment and the challenge of getting a fermentation going in cider w/ p-sorb was appealing to me, lol. I read a few threads here about cider w/ p-sorb and there seems to be a lot of uncertainty as to whether it can be fermented, so I figured I'd relate my results thus far and get some input from anyone willing to chime in.
So, I made a starter Tuesday evening by pouring about 2/3 of my safale S-04 packet into a pint or so of fresh-pressed cider I'd saved in the freezer from a while back. The next morning, I simmered the cider at a low temp (it was steaming but never bubbled) bc I heard that p-sorb can evaporate out. After the cider cooled down I pitched the starter.
Thursday I had a slow fermentation going - a glug about every 45 seconds. I rehydrated the remaining yeast and pitched it Thursday evening. Today I've got a glug about every 15 seconds - better but still pretty slow.
So there ya go - I have a couple more packets of yeast and I'm trying to decide if I should add some more. It's been about a year since I did a batch of cider but I seem to remember primary being not nearly as vigorous as beer, but certainly more so than this batch has been. Any thoughts?
Either way, if people are interested I'll keep this thread updated with my progress and eventual results for those who want to use real cider in their brewing but only have access to cider with preservatives.
Aldi had cider for $3/gallon so I decided to start a batch of hard cider. It had p-sorb in it, but I like to experiment and the challenge of getting a fermentation going in cider w/ p-sorb was appealing to me, lol. I read a few threads here about cider w/ p-sorb and there seems to be a lot of uncertainty as to whether it can be fermented, so I figured I'd relate my results thus far and get some input from anyone willing to chime in.
So, I made a starter Tuesday evening by pouring about 2/3 of my safale S-04 packet into a pint or so of fresh-pressed cider I'd saved in the freezer from a while back. The next morning, I simmered the cider at a low temp (it was steaming but never bubbled) bc I heard that p-sorb can evaporate out. After the cider cooled down I pitched the starter.
Thursday I had a slow fermentation going - a glug about every 45 seconds. I rehydrated the remaining yeast and pitched it Thursday evening. Today I've got a glug about every 15 seconds - better but still pretty slow.
So there ya go - I have a couple more packets of yeast and I'm trying to decide if I should add some more. It's been about a year since I did a batch of cider but I seem to remember primary being not nearly as vigorous as beer, but certainly more so than this batch has been. Any thoughts?
Either way, if people are interested I'll keep this thread updated with my progress and eventual results for those who want to use real cider in their brewing but only have access to cider with preservatives.