my batch of East Coast Beverages is sitting at 1.038 after a liitle bit of fermenting...Pratty1 said:i retract my posts for this thread.
The morning after pitching the air lock was solid activity, i cam home 2 days later and thought it was finished as the airlock was inactive. I left it for another 24hrs and then checked the gravity.....wtf it had only dropped 2 points to 1038. I gave it a swirl and 2 days later it was still inactive, i pitched another packet of 05 and today its still not fermenting.
The sorbate from the 202 preservative must be stopping this fermenting. Im going to crank up the temp to 21c and if it doesnt get started by tomorrow its going on the lawn.
Which yeast did you use?wareemba said:my batch of East Coast Beverages is sitting at 1.038 after a liitle bit of fermenting...
i gave it another big shake to stir it up, but its been two weeks now...
doh, I should not have got 20L of it should have tried a demijohn fists...
wareemba said:what do you think of M02? or 71B?
That's not really the case. Sorbates are always a problem as their metabolism can lead to off flavours* but most wine yeasts will shrug off SO2 at levels up to 100ppm** and in any case it can easily be reduced below this level by adding peroxide as previously detailed.boonchu said:No yeast will work well with juice that has preservatives.
hey Lyrebird_Cycles, i cant find much elsewhere (anything) about using peroxide, but a fair bit on using hydrogen peroxide...Lyrebird_Cycles said:in any case it can easily be reduced below this level by adding peroxide as previously detailed.
For my palate, most English and French ciders stand head and shoulders above things like pipsqueak or mercury so my preference would be in that area.boonchu said:Indeed, but the wild yeast is usually very close to a normal wine yeast due to whats around the area.
Actually I was wrong, it turns out that peroxide will oxidise sorbate. Unlike the SO2 / peroxide reaction however I don't have any personal experience with it.wareemba said:well now I am thoroughly confused...
have to agree, although I'd be thinking its a fair bit more than just head and shoulders; they're streets ahead. (I'm ignoring the industrial scale bastardisations)manticle said:For my palate, most English and French ciders stand head and shoulders above things like pipsqueak or mercury so my preference would be in that area.
As for sweetness - french can be anything from sweet to semi to dry.