I have been making wine and beer on and off for at least a decade. This last year, and currently still, I am having some strange issues with yeasts on my ciders and wines.
In fall, I had a cider and a wine off a fresh pressing of apples. Each 5 gallons, so I crushed 5 campden tablets in each, and Both had pectic enzyme and some old yeast nutrient too! Gave the campden 20 hours before pitching yeast, no visible fermentation the next day. So I pitched a new packet of Lalvin EC-1118 on each the next day and finally things started going, though my cider fermented fast and the wine (added white sugar) is still fermenting the last ABVs after 3 months. I wondered if I should use less campden next time, though I had followed the specified instructions of one tablet per gallon.
I have just done the same with cartoned cranberry juice, one as cider one as wine (added white sugar). This time I got a SafCider packet of yeast for the cider, and Lalvin EC-1118. Both buckets had just over 5 gallons of juice, only 3 campden tablets this time, and the specified amount of yeast nutrient. I waited at least 24 hours to pitch the yeast on the two. By the next day, the cider has visible yeast and fermentation and bubbling, but the wine feature no signs of anything. It's been a full week now, and the sg is the same as it was when I sugared it up to 12 percent estimated potential alcohol.
My projects are in the basement, where temperature is about 18 C. I am at a loss for why I am having so many problems with the EC-1118. It is supposed to be a very active, hardy yeast. And until this year it always worked well for me, but this is getting frustrating.
I have never made a point to aerate my must before pitching yeast hydrations, so that may be a factor, but then why is the cranberry cider but having problems?
The only logical next step is to cease all use of campden tablets as I am worried EC-1118 can't handle it.
In fall, I had a cider and a wine off a fresh pressing of apples. Each 5 gallons, so I crushed 5 campden tablets in each, and Both had pectic enzyme and some old yeast nutrient too! Gave the campden 20 hours before pitching yeast, no visible fermentation the next day. So I pitched a new packet of Lalvin EC-1118 on each the next day and finally things started going, though my cider fermented fast and the wine (added white sugar) is still fermenting the last ABVs after 3 months. I wondered if I should use less campden next time, though I had followed the specified instructions of one tablet per gallon.
I have just done the same with cartoned cranberry juice, one as cider one as wine (added white sugar). This time I got a SafCider packet of yeast for the cider, and Lalvin EC-1118. Both buckets had just over 5 gallons of juice, only 3 campden tablets this time, and the specified amount of yeast nutrient. I waited at least 24 hours to pitch the yeast on the two. By the next day, the cider has visible yeast and fermentation and bubbling, but the wine feature no signs of anything. It's been a full week now, and the sg is the same as it was when I sugared it up to 12 percent estimated potential alcohol.
My projects are in the basement, where temperature is about 18 C. I am at a loss for why I am having so many problems with the EC-1118. It is supposed to be a very active, hardy yeast. And until this year it always worked well for me, but this is getting frustrating.
I have never made a point to aerate my must before pitching yeast hydrations, so that may be a factor, but then why is the cranberry cider but having problems?
The only logical next step is to cease all use of campden tablets as I am worried EC-1118 can't handle it.
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