Help!

[esteban87g]

Hey guys,

I need some advice!

I purchased 2 vials of White Labs 775 yeast, and made 2L starters with each. I found a fruit fly in one of the starters, so I am assuming I have to throw it out.

My total planned output is 14 Gallons, I don't have a stir plate, but I figured I would be able to get enough yeast growth in 24 hours (in a starter) for the 14 gallons. Now that one starter is no good, what do you guys think about using the other starter (which is still fine) to pitch into a 10 gallon batch? Should I pitch the uncontaminated starter into a 6 gallon batch and a 4 gallon batch, and then go buy another vial for the last 4 gallons? Or do you think I can use the starter I have and split it between the 14 gallons?

Thanks!!!

 

[kaconga]

If time isn't pressing then why not just ferment one batch and then repitch some slurry to the second batch.

 

[esteban87g]

Well, I bought 15 Gallons of UV pasteurized apple juice, and I don't want to let them sit in the carboys without yeast for too long. When I let the starter sit for 10-15 minutes, I have about 2 inches of slurry at the bottom of the starter (sorry, I am relatively new to home brewing)...

Thanks for the advice Kaconga!

 

[Randzor]

At worst it'll take longer to get going. I've never made more than 6 gallons at a time but my understanding of cell counts is that it about having a huge culture that doesn't have to grow so it focuses on alcohol. You might lose a percent of alcohol content and a few extra days, but it should be fine.

 

[kaconga]

Well, I bought 15 Gallons of UV pasteurized apple juice, and I don't want to let them sit in the carboys without yeast for too long. When I let the starter sit for 10-15 minutes, I have about 2 inches of slurry at the bottom of the starter (sorry, I am relatively new to home brewing)...

Thanks for the advice Kaconga!

Ok, I can see the concern now. If it were me then I would pitch the starter into approximately half of the juice, split that into however many vessels you plan to ferment in and top them up in about a day or so. Kind of like a really big step feeding. I don't have any experience with this method, it is just what my gut says would produce the closest outcome to the original plan before the fly.

If you have 2 inches of yeast in that one starter than you might be good to just pitch that into all 14 gallons if you can aerate them well. Once again we are far out from my realm of experience. Ultimately it would be ideal if someone who has made that much before would chime in.

 

[esteban87g]

Ok thanks for the advice, I think I will split and pitch the starter into a 6 and 4 gallon batch. Hopefully this will work!

Does anyone have any experience with placing organic apple peels onto must in order to do a wild yeast fermentation? Or does anyone have any other options for wild yeast ferments when using uv pasteurized juice? I was thinking of splitting the last 3 gallons into one gallon vessels and experimenting!

Thanks again!

 

[MindenMan]

UV pasteurizing kills any wild yeast there may be, that's kind of the point. In the 3 one gallon containers, I would add different fruits or berries. I like peaches and apricots. Apples and apricots, to me anyway, are a perfect combination. I have had great luck using canned fruit as testers, I just pour the syrup off the fruit, mash fruit in a sanitized zip bag, and add both to my fermenter. I suggest adding DAP, and/or yeast nutrient. If you have any baking yeast, add 1/2 tsp to 1/2 cup water each gallon, and bring to a solid boil. Let cool and add to fermenters. It will make a major difference in fermenting times. I also add a little Fermaid K as well, and my fermentation times have shortened from 2+ weeks, to 4 or 5 days. Do keep an eye on the fermentation temps for the best results possible.

 

[esteban87g]

Just an update:

Pitched 1L of starter into the 6 gallon batch and .8L of starter into the 4 gallon batch. Both are bubbling away nicely

I'll be picking up another vial today to pitch into the last 3 gallons. I think I experiment using less expensive apple juice haha!

Thanks for the help!

 

[esteban87g]

Hey guys, one more question:

i am back home after work and the 3 gallon batch has a thick layer of foam on top and is bubbling away, i didn't add any yeast to it. What do you think this is from? I thought uv pasteurized cider wouldn't ferment and produce c02?

Thanks!

 

[Randzor]

Wild yeast.

 

[esteban87g]

Thanks, I want to add a smakpack. Will 1 smakpack of wyeast cider yeast be enough to out do the wild yeast in a 3 gallon batch? Is there any concerns with what I'm planning? I've heard that I should drink the cider pretty quick after it stops producing c02. Thoughts?