Potassium Metabisulphite, too much

[BigSky]

I added way too much Potassium Metabisulphite to my 6 gallons of unpasteurized cider, 1 1/2 tsp. instead of a 1/4 tsp. Have I already ruined the cider? Would it help if I let it sit longer then overnight?


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[brewkinger]

Your options are limited.

Stir like it is your job and then do it again!!

I have also read about adding hydrogen peroxide (not sure of amounts)


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[BigSky]

You're right about the peroxide. I found an older post that linked to a calculator on a wine site, vinoenology.com/calculators/SO2-additions/. I think I can save the cider.



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[Yooper]

You're right about the peroxide. I found an older post that linked to a calculator on a wine site, vinoenology.com/calculators/SO2-additions/. I think I can save the cider.



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I would be very hesitant to do that.

You can stir the cider a lot, and that will help the k-meta to dissipate. Without an S02 meter, it's just a guess as to how much S02 is in there, so I wouldn't be so quick to add peroxide.

 

[Mr_fleabite]

1.5 teaspoons is roughly 7.5 grams, in 6 gallons that would be an SO2 add north of 150ppm (but less than 175ppm). Since this is the first add a fair portion will be tied up in total SO2 not Free, but this is a very high add. Hydrogen Peroxide might help you, I have no experience using this though and I would be reluctant to try it.

If you're able I'd opt to double your batch size split this high SO2 cider equally into 2 fermenters and top each up to fermentation level with another non SO2'd batch. Use DAP, keep temps around 65-70F, make a yeast starter because they will have to work hard in that amount of SO2.

 

[BigSky]

A little update . . . I waited a week, stirring off and on, and nothing happened with the yeast that was added. I then added one quart of yeast starter (which had fermented a few days), added 3 quarts of additional juice, and added 3 Tablespoons of hydrogen peroxide ( which is about half of what the calculator from the wine site indicated). About 12 hours later I had a nice, though slow, fermentation going.


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[Mr_fleabite]

Thanks for the update.
To help your ferment along I'd recommend a splash rack every other day and/ or vigorous stirring (during primary fermentation only). For what its worth, it's my understanding that Hydrogen peroxide isn't allowed in US wine/ cider making; however it is in Australia. If you over do it with the Hydrogen peroxide you run a serious risk of oxidizing other elements of your cider (good idea to go with 1/2 the amount you calculated, adding 3 quarts, & a starter).
Keep us updated, I think your ferment will pull through.

 

[DaMonkey]

Whats the negative effect of over oxidation with hydrogen peroxide?

 

[Mr_fleabite]

Oxidized wine/ cider has a tired, flat, unappealing flavor (in general). It's hard to describe, but easy to taste. You can pour yourself a glass of cider or white wine and leave it out for a day or two (this would give you a good visual) and you'll get an idea for the flavor, or shake the bejesus out of one for a few minutes let it rest for a few then compare it to an unshaken glass. You would likely see a color change into a brownish hue and note the flavor change (for fun have someone else set up a comparison for you and taste them "blind").

Some wines are purposely oxidized (Sherry) or "reductive" (some Chardonnay's) when carefully controlled/ monitored this can yield a nutty flavor. If you've never had Sherry I'd recommend "Lustau" $14-25, they have several different offerings (don't bother with the cheap stuff, it's crap, and it's what's given Sherry a bad rep in the US). I prefer dry to medium dry sweetness. The finish with this brand is consistently like peanuts/ cashews (if that's appealing to you). This would give you a pretty good idea of what oxidized "can" be, but it's almost universally considered a flaw in cider (my 2 cents).

Anyway I've digressed, sorry about the tangent...

 

[ubnserved]

Hope you got food grade or medical grade peroxide and not the stuff from the drugstore. .... has preservatives in it. Not sure what it uses but there is a difference.