Tepache with Lacto... killed by Campden?

[Jakkob]

Hi all,

So I brewed some Tepache and added some lactobacillus from Wyeast. I have it fermenting in a cozy heated Home Depot cooler at 93* F.

Problem is, I added a Campden tablet to to the water to get rid of chloramines, and I think it may have killed off the bugs. It took almost 48 hours to start really fermenting.

Could a single Campden tablet in 5 gallons of tepache be enough to kill of the Lacto?

Kind of curious... not generally a winemaker so I thought I'd ask

 

[bernardsmith]

wine makers generally don't work with lacto but 1 tablet is good for controlling wild yeast in about 1 gallon of must.. so if I were to bet I would put my money on the lacto. But see the asterisk below.
How are you determining that the bactria/yeast is not active? You measuring the change in pH? You measuring the drop in gravity? Just looking for bubbles in the airlock?
* Not certain about this but I occasionally make my own hard cheese and cheese is very sensitive to chlorine in the water. I wonder if there was enough chlorine left in your water to affect the lactobacilli