Is my cyser dead?

[withravenoushunger]

I made a cyser with my local orchards apple cider thinking there's no way it has preservatives. I looked on the bottle and it says it has less than 1/10 of 1% benzoate of soda. I've had it going for about a week now and I haven't noticed anything at all from the airlock. The must is bubbling quite a bit though. Do you think this tiny bit of preservative is enough to kill my yeast? I should also note that the hydrometer read 1.16 when it started. I know I should've lowered it, but I wasn't thinking at the time. Thanks.

 

[Shine0n]

Good lord jesus that's a high gravity lol

We will need more info on the recipe if you would.

Did you rehydrate with goferm or water?
What yeast and how much?
Were the must and yeast around the same temp at pitch.
Have you degased to see if there is any action?
Did or do you plan to use nutes?

So many possibilities

 

[RPh_Guy]

Check with a hydrometer.

 

[audeyoe]

There's definitely something going on there, a not-bubbling airlock could be many things - the simplest of which is just a tiny leak somewhere. I had a similar thing happen with a cider and it turned out that the plastic cap on my carboy was cracking. But, best way to know is to measure the gravity once the bubbles die down.

 

[withravenoushunger]

I will check with a hydrometer when I get the chance. I hydrated EC-1118 with water and added nutrients and honey for about 30 minutes. The water had cooled to about the same temperature as the must. I have not degassed it. If it means anything the must still smells great while the same cider will go bad after a few days without refrigeration.

 

[Maylar]

Do you think this tiny bit of preservative is enough to kill my yeast? I should also note that the hydrometer read 1.16 when it started. I know I should've lowered it, but I wasn't thinking at the time. Thanks.

Yes, the benzoate will prevent fermentation. And that high gravity makes it worse. You have enough room to add more apple juice (without benzoate or sorbate) to maybe drop gravity to below 1.120. I'd do that and pitch more yeast, rehydrated in GoFerm.

 

[withravenoushunger]

I think I got it going! I made a starter yesterday and let it sit for about 17 hours. I moved the must into another carboy, cleaned the original, then moved it back. I added some new apple juice and got the gravity down to 1.12. I started noticing bubbles 15 minutes later. So far so good. Thanks everyone for your help.

 

[Shine0n]

Good to know!)
I've been doing this a while now and still haven't tried anything over 1.130 lol

good luck with it, looking forward to the results in due time.