Should I add extra campden tablets after leaving the must out 2.5 days?

[jackflash11]

We're attempting our first batch of cider after picking 50 lbs of pears from our new backyard. We prepared the must and had it sitting 24hrs before attempting to add it to our fermenter, but found that the fermenter leaked (14 gal FastFerment). After a replacement fermenter didn't help and a Sunday meant we couldn't get new parts, we now have a simple foolproof bucket fermenter, but more pressingly have let the must sit out 2.5 days in a stainless steel pot covered in saran wrap.

We're a bit worried about contamination -- should we add extra Campden tablets and give it another 24 hrs before starting fermentation? We have a little over 5gal of must, and put 5 Campden tablets in originally.

 

[dmtaylor]

Normally I would say no. But since you said this is pears (perry), I say... maybe/optional... but only because pears are typically less acidic than apples. But if you have acidic pears, then I would still say no you don't need to add more Campden.

And that being said... personally I don't even ever use Campden in any of my cider or perry. However, I heat pasteurize the juice at 160 F for a few minutes so that's really how I can get away with none.

Good luck!

 

[jackflash11]

Thanks for the advice! Is the reason for this that acid content suppresses bacterial growth? The pears aren't very acidic, but we did add 3/4 gallon apple base to what was I think about 2.5 gallons of juice we pressed from the pears. Also, maybe this was a bit of a mixup with a pear wine recipe instead of a pure perry recipe, but we added 5 tsp of acid blend powder.

We'll get about as many pears next year and hopefully we'll be a bit more experienced with our equipment and recipes. What's the reason you avoid Campden tablets -- is it mostly a matter of flavor, or avoiding sulfides?

 

[dmtaylor]

Oh good. If you added 5 tsp acid blend, I think that's a good thing with perry. I add acid to mine too. And in which case, you probably do NOT need to add more Campden because of that acid. Yes, acid suppresses wild things just as you thought.

I don't trust Campden, that's why I use heat. And, I prefer not to add any chemicals. Acid is an exception to this. But sulfite, I'd just prefer not to have in there. Some people are allergic to it besides, so that's another reason to avoid it. I've used Campden before, but, I just don't trust it for whatever reason.

BUT... by acidity, I think you're using the proper rate. I still think adding more would be an optional thing. 2.5 days is not a very long time. If a week or more, maybe worry. But 2.5 days? Naw.

 

[jackflash11]

Ok, great! One last update, if it changes anything -- after removing the saran wrap we noticed a film on top of the must that looks like impressions of orange peels:

 

[jackflash11]

Some of the pattern seems to have been from some the apple chunks that were in the canned apple base and which I'm going to filter out. After jostling the can, it dissolved into white clumps.

 

[dmtaylor]

Oh crap. That is a pellicle. Yeah, get more Campden in there ASAP.

 

[AzOr]

^yes. Also if you have the capability of getting it cold to slow down whatever is growing, in the meantime create a starter for your yeast.
You wanna send in as many healthy troops as possible once you warm the juice to pitching temps.

 

[jackflash11]

Ok, I've added a full dose (5 tablets). I don't have a fridge large enough for it but do have a 50ft copper wort cooler. I could run that for a bit to chill it tomorrow morning, would that work? (Maybe tonight would be better but I've started imbibing and would want to open up the must and sanitize the cooling tubes carefully).

 

[AzOr]

It would be hard to cool that much and maintain with a chiller.
I would get a starter going while your campden is working though.

 

[jackflash11]

Ok, we'll make a starter tonight. Thanks!

 

[cottonwoodks]

What's pellicle?

 

[DavidWood2115]

 

[jackflash11]

Good news on day ~20 or so! We took a hygrometer reading today. There was definite sulfurous smell when we opened it up, and worried we might put in too many Camden tablets, but it was probably mostly in the air at the top of the fermenter. The perry has a light, crisp/tart taste, and is about 6.6% right now.