Windchaser
Member
Started some cider in January using Costco pure-press apple juice which contains potassium sorbate. I prepared some D47 yeast to be able to overcome the low level of potassium sorbate before injection in the must. Knowing that yeast activity might be impeded by the potassium sorbate, I gave it a lot of time (1 month) before racking a first time. I then racked a second time a month later and added 1.25 times the prescribed amount of of potassium sorbate and metabisulfate to stabilize. A month has passed since, and there is still a bit of yeast activity, meaning that the yeast is still reproducing because lifespan can't be that long (or can it?). There is still a lot of sugar remaining (specific gravity = 0.20).
Given that many generations of the yeast have adapted to the initial level of potassium sorbate, is there anything else that I can do to stabilize?
Thanks!
Given that many generations of the yeast have adapted to the initial level of potassium sorbate, is there anything else that I can do to stabilize?
Thanks!
