Pitching yeast

[wineview]

How long does it take for 6 gallons of refrigerated juice to warm up to pitching temperatures ? (65-70*).

 

[BigH]

The answer depends on the ambient temp, but for the most part, it will take overnight.

H

 

[Johnd]

When I was doing mostly frozen must buckets, as they warmed up, yeast was pitched at 55F, covered, and let it do its thing.

 

[wineview]

Assuming it takes the juice about 24 hours to get up to temperature, is it advisable to add kmeta at this point. Or would the natural yeast in the juice be beneficial in fermentation?

 

[Scooter68]

In almost all commercially prepared juice buckets there is no need to add K-Meta to the juice unless you want to try and prevent any wild yeast or yeast added by the seller from fermenting. Even if you use bottled juices from stores, those are also treated at some point (or pasturized) and unless you are concerned about contamination while it was thawing, there's no need to treat with K-Meta.

Unless the bucket came with directions to add K-Meta, I don't think you need to do that.

 

[wineview]

In almost all commercially prepared juice buckets there is no need to add K-Meta to the juice unless you want to try and prevent any wild yeast or yeast added by the seller from fermenting. Even if you use bottled juices from stores, those are also treated at some point (or pasturized) and unless you are concerned about contamination while it was thawing, there's no need to treat with K-Meta.

Unless the bucket came with directions to add K-Meta, I don't think you need to do that.

I will be purchasing a 6 gl pail of juice from a large Homebrew and Wine making shop. The pails are not frozen. They are at 36*.

 

[Scooter68]

You should ask BEFORE purchasing:
1) Has a yeast already been added to this juice? -
a) Yes - What yeast was used?
b) No - Then 2)

2) Ask has if it has been treated to kill wild yeast and bacteria?
(It may have been treated with k-Meta or Pasturized)
a) Yes - Then no need to treat with K-meta - Proceed to warm and add your yeast
b) No - Then you can consider if you want to treat with K-Meta or not.

Treating with K-Meta will kill or stun any wild yeast and bacteria and allow you to add your own yeast in 24-26 hours (You can treat while the juice still cold but then you should allow some extra time for the K-Meta to fade out so your yeast can go to work) If you don't treat it's likely that your yeast will still take over but the wild yeast may start fermenting as soon as the juice reaches a temp that permits fermentation.

Some suppliers do innoculate with yeast when they prepare the juice for packaging - but they don't always tell you unless you ask. Several folks have had to call the actual supplier of the juice not the store or the seller to get the real answer.

 

[wineview]

You should ask BEFORE purchasing:
1) Has a yeast already been added to this juice? -
a) Yes - What yeast was used?
b) No - Then 2)

2) Ask has if it has been treated to kill wild yeast and bacteria?
(It may have been treated with k-Meta or Pasturized)
a) Yes - Then no need to treat with K-meta - Proceed to warm and add your yeast
b) No - Then you can consider if you want to treat with K-Meta or not.

Treating with K-Meta will kill or stun any wild yeast and bacteria and allow you to add your own yeast in 24-26 hours (You can treat while the juice still cold but then you should allow some extra time for the K-Meta to fade out so your yeast can go to work) If you don't treat it's likely that your yeast will still take over but the wild yeast may start fermenting as soon as the juice reaches a temp that permits fermentation.

Some suppliers do innoculate with yeast when they prepare the juice for packaging - but they don't always tell you unless you ask. Several folks have had to call the actual supplier of the juice not the store or the seller to get the real answer.

OK here is what I know at this point. I was going to buy the juice on Tuesday knowing I wasn't able to work on it until the weekend. I was told as soon as the juice warms it will start fermenting. So, I would assume they did not kill off the wild yeast. I will ask again when I make the purchase.

 

[Ajmassa]

OK here is what I know at this point. I was going to buy the juice on Tuesday knowing I wasn't able to work on it until the weekend. I was told as soon as the juice warms it will start fermenting. So, I would assume they did not kill off the wild yeast. I will ask again when I make the purchase.

I’ve made 3 different brands of juice buckets. (Regina, Toro, Mosto) These don’t add any yeast. All had So2 added for protection and printed right on the buckets. And when warmed up- whatever method is used to process these- causes fermentation to easily kick off from native yeast. As far as I know Fresco only brand that adds yeast.
Many times we would bring em home by then mid 40°s at least. Stirred em up. Sprinkled the yeast on surface. Rest list loose on top. Next day fermenting away.

 

[Scooter68]

I think your assumption is a good one. Since they told you it would start fermenting when it warms - I'd now ask - "What yeast was it innoculated with?" Make them tell you which yeast or that it would just be a wild/natural yeast that would start the fermentation. Some folks have taken steps to kill off the existing yeast (Wild or otherwise) so that they could use their own yeast. It's choice to make but nice to know what if anything they have added.

 

[wineview]

So the question remains, would any wild yeast affect the Chianti juice? I plan to pitch BM 4X4.

 

[wineview]

In brewing beer only wants to stay on the yeast cake for a certain amount of time otherwise you risk off flavors. Same with wine? How long would be too long?

WV

 

[Ajmassa]

Not sure what you’re asking here. Or how it will “affect the juice”? If you decided to ferment withOUT adding the the bm4x4, then sure. It’s a gamble tho not knowing if it’ll finish dry or not.
But since you plan to add yeast then it shouldn’t affect it at all. Just add it early enough before native yeast starts. Or stun it with K-meta if you’d rather let temp raise to room temp before inoculating.
And transfer into vessel near or below 1.000.

 

[wineview]

Not sure what you’re asking here. Or how it will “affect the juice”? If you decided to ferment withOUT adding the the bm4x4, then sure. It’s a gamble tho not knowing if it’ll finish dry or not.
But since you plan to add yeast then it shouldn’t affect it at all. Just add it early enough before native yeast starts. Or stun it with K-meta if you’d rather let temp raise to room temp before inoculating.
And transfer into vessel near or below 1.000.

I plan on using bm4x4. The question is would the wild yeast interfere with the ferment. I am assuming there is some wild yeast since I was told the pail would start fermenting if it was taken out of refrigeration.

 

[Ajmassa]

Won’t interfere. 4x4 takes over. And native doesn’t have a chance to multiply or have any type of inlfuence at that point.

 

[porkchopmessiah]

every one of my pails was fermenting with the wild or whatever they put in the bucket on packing by the time I took it from the refridgerated warehouse to my house which was only a 15 min drive...I used bm4x4 and everything seems to be going smoothly...just transferred out of primary tonite...im fairly new like you I think but the process kinda takes care of itself I think