Rick Stephens
Well-Known Member
Interesting conundrum. A few weeks ago I took a 3 month old 5 gallon batch of fresh pressed cider that was run on 1116 champagne yeast and been in secondary mellowing out. I added 5 cans of FAJC and a couple homemade syrups (ginger, cinnamon, nutmeg... that kind of thing) to get an apple pie flavor. Then bottled with a plastic coke bottle for carbonation timing. Well, three weeks later still have zero activity. Stored in mid 60ƒ temps.
In thinking about how to repitch some yeast, seems to me I could get a yeast batch expanded into a cup or two of warm water with teensy bit nutrient, pop the caps, and eye dropper a couple CCs of said yeast mamma directly into each bottle and recap. Shake a little bit, drop in the cases and go back to storage in the basement shower enclosure that I use to contain possible bottle bombs. Wait for carbing and pasteurize.
I'd think doing it that way will do the least amount of oxygen contamination compared to dumping them and rebottling.
Thoughts? Better ways?
Thanks... Rick
In thinking about how to repitch some yeast, seems to me I could get a yeast batch expanded into a cup or two of warm water with teensy bit nutrient, pop the caps, and eye dropper a couple CCs of said yeast mamma directly into each bottle and recap. Shake a little bit, drop in the cases and go back to storage in the basement shower enclosure that I use to contain possible bottle bombs. Wait for carbing and pasteurize.
I'd think doing it that way will do the least amount of oxygen contamination compared to dumping them and rebottling.
Thoughts? Better ways?
Thanks... Rick