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Main
Date: 17 Nov 2006 19:05:27
From: Josh
Subject: camden Tablet OD?
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I'm making hard cider-- Shortly after pressing, I added camden tablets
to my apple juice, innoculating with a wine yeast 24 hours later.
Being a first-timer, I misread the "recipe" and added too many camden
tablets-- For the PH of my juice, I should have added 150 ppm SO2 but
ended up with something closer to 190-200 ppm... I've had the carbouy
under airlock for about 5 days in the cellar (55 degrees F) and there
is no definitive yeast activity-- Did add too much SO2 and kill off
the yeast I added? Any ideas or suggestions would be greatly
appreciated! Thanks!
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Date: 19 Nov 2006 02:53:43
From: stephen
Subject: Re: camden Tablet OD?
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Josh wrote:
> I'm making hard cider-- Shortly after pressing, I added camden tablets
> to my apple juice, innoculating with a wine yeast 24 hours later.
> Being a first-timer, I misread the "recipe" and added too many camden
> tablets-- For the PH of my juice, I should have added 150 ppm SO2 but
> ended up with something closer to 190-200 ppm... I've had the carbouy
> under airlock for about 5 days in the cellar (55 degrees F) and there
> is no definitive yeast activity-- Did add too much SO2 and kill off
> the yeast I added? Any ideas or suggestions would be greatly
> appreciated! Thanks!
>
The temp seems pretty cool, what yeast did you use?
One thing you can try is aerating the cider. Oxygen will "burn off" the
sulphite.
My advice would be: make a yeast starter, aerate the cider, throw some
yeast nutrient in the cider then the starter. It should go for sure then.
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Date: 20 Nov 2006 05:03:40
From: Joe Sallustio
Subject: Re: camden Tablet OD?
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That sounds like the right thing to do to me too, just warm it up.
That is too much sulfite but not way too much. I thought this was
posted the rec.crafts.winemaking and replied a few days ago but my post
was 'eaten'...
Joe
John wrote:
> 1. Warm it up closer to 70F
> 2. Aerating will drive off excess SO2
> 3. Add more yeast, or do a starter
>
> Honestly, I think just warming up the juice will do it. I have on more than
> one occasion added too many camdens and had no problem except a little
> longer than normal start. The SO2 doesn't kill the yeast as much as shocks
> them.
>
> John
>
>
>
> "Josh" <josh@joshklatt.com> wrote in message
> news:1163819127.340280.165250@b28g2000cwb.googlegroups.com...
> > I'm making hard cider-- Shortly after pressing, I added camden tablets
> > to my apple juice, innoculating with a wine yeast 24 hours later.
> > Being a first-timer, I misread the "recipe" and added too many camden
> > tablets-- For the PH of my juice, I should have added 150 ppm SO2 but
> > ended up with something closer to 190-200 ppm... I've had the carbouy
> > under airlock for about 5 days in the cellar (55 degrees F) and there
> > is no definitive yeast activity-- Did add too much SO2 and kill off
> > the yeast I added? Any ideas or suggestions would be greatly
> > appreciated! Thanks!
> >
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Date: 20 Nov 2006 02:02:23
From: John
Subject: Re: camden Tablet OD?
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1. Warm it up closer to 70F
2. Aerating will drive off excess SO2
3. Add more yeast, or do a starter
Honestly, I think just warming up the juice will do it. I have on more than
one occasion added too many camdens and had no problem except a little
longer than normal start. The SO2 doesn't kill the yeast as much as shocks
them.
John
"Josh" <josh@joshklatt.com > wrote in message
news:1163819127.340280.165250@b28g2000cwb.googlegroups.com...
> I'm making hard cider-- Shortly after pressing, I added camden tablets
> to my apple juice, innoculating with a wine yeast 24 hours later.
> Being a first-timer, I misread the "recipe" and added too many camden
> tablets-- For the PH of my juice, I should have added 150 ppm SO2 but
> ended up with something closer to 190-200 ppm... I've had the carbouy
> under airlock for about 5 days in the cellar (55 degrees F) and there
> is no definitive yeast activity-- Did add too much SO2 and kill off
> the yeast I added? Any ideas or suggestions would be greatly
> appreciated! Thanks!
>
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