Fermemtation not starting.

[holbrooksj]

Hello everyone. I'm a newby at wine making and after having some very successful starts with small batches of blackberry, strawberry, and plum with alc%/vol above 10% I thought I would try a batch with apple cider, apple concentrate and spices to make an apple pie wine. It won't start. ?

 

[Arne]

You are going to have to give us a little more information. Recipe, what you have done, starting s.g., but if I was to guess, I would look at how warm you have it, 75 degrees or so is about right, or maybe you have some bad yeast. Good luck with it, Arne.

 

[Rocky]

Check the ingredients on the cider and the apple concentrate. They may contain sulfites to prevent spoilage. Also check the temperature of the juice. Did you take a specific gravity reading? If so, what was it? What yeast did you use? The answers to these questions will help in addressing your concerns.

Hey Arne, how is it that you and I are answering the same questions at the same time? At least we are consistent in our responses!

 

[holbrooksj]

Cider did contain potassium sorbate and sodium benzoate. Potential was 13%. Balling 24. And sg 1.198. Red star yeast. Temp is 69 degrees.

 

[Arne]

Check the ingredients on the cider and the apple concentrate. They may contain sulfites to prevent spoilage. Also check the temperature of the juice. Did you take a specific gravity reading? If so, what was it? What yeast did you use? The answers to these questions will help in addressing your concerns.

Hey Arne, how is it that you and I are answering the same questions at the same time? At least we are consistent in our responses!

Guess we are just good, Rocky. Great minds think alike. Got me this time, tho, good catch on the sulfites. You got this one though, I didn't even think about the sulfites.

Holbrooks, most ciders will still ferment even witht the sulfites. Some have to much of it in the cider to let it ferment. You mite try making a starter, cup of warm water, some sugar, a little nutrient, add yeast. When it gets going, add a cup or so of your must. When that gets going good, add another cup of the must. When the starter gets going real good, add it to the must. Should take off if it is going to. 69 degrees should ferment for you, make sure you check the must and not just air temp. Keep the fermenter off concrete as it will sap the heat out of it. All it takes is a board or two. If you are looking for a fast ferment, you mite want it a bit warmer, but I usually get away with a slower cooler ferment. Arne.

 

[holbrooksj]

Thanks for the info guys. Until I get some experience under my belt I will just stick with what works. Luckily for me the cider was free and the other ingredients will just be charged to the learning game. I trashed the mix and bought some good plums last night. Will start another batch of it because I know it works and tastes great. Thanks for everything and the info. Cheers.

 

[jamesngalveston]

i have fermented cider with sulphites as well as juices and concentrates from the store...they use small amounts of sulphites, and the yeast will counter act the sulphites if you add enough...
I usually will add one packetand stir to kill it, and a couple hours later add another to start the ferment.
Have not had anything with sorbate are preservatives fail to ferment.
Yeast is cheap....

 

[cpfan]

Cider did contain potassium sorbate and sodium benzoate. Potential was 13%. Balling 24. And sg 1.198. Red star yeast. Temp is 69 degrees.

Are you sure about the 1.198? More likely 1.098?

Potassium sorbate will definitely cause problems for the yeast.

Steve

 

[holbrooksj]

You were correct. 1.098.