CorgiBrew
Well-Known Member
I seem to be destined to screw up my cider this year. First, I bought 5 gal from a local orchard, only to later read the label and find out it had been treated with K-sorbate. Well, I pitched it anyway, and it's bubbling sloooooowly...
So, I decided to start a new, non-sorbate batch as a backup. For this one, I got 5 gal of pasteurized cider from Whole Foods. Got home and treated it with k-meta (why, you ask? Just wine-making habit, I guess). Anyhow, I wasn't paying enough attention and tossed in 50 ml of 10% k-meta solution, which should be enough for 15 gal at 50 ppm! So much for multi-tasking.
I pitched yeast a couple of hours later (still unaware of my mistake). After 24 hours, I have strong fermentation, so I know the meta didn't kill all the yeast.
So now (at last) my question: the tripple dose of meta didn't kill the yeast, but will it kill me? I know, as time goes on, more and more of the meta will be bound, rather than free. Will things turn out alright in the end if I just bottle age the cider long enough, or am I just wasting my time? If the flavor is fine, is it okay to drink?
When I make wine, it gets several doses of meta over the 12 or so months of bulk aging, so I'm hoping that dosing it all at once will turn out okay.
So, I decided to start a new, non-sorbate batch as a backup. For this one, I got 5 gal of pasteurized cider from Whole Foods. Got home and treated it with k-meta (why, you ask? Just wine-making habit, I guess). Anyhow, I wasn't paying enough attention and tossed in 50 ml of 10% k-meta solution, which should be enough for 15 gal at 50 ppm! So much for multi-tasking.
I pitched yeast a couple of hours later (still unaware of my mistake). After 24 hours, I have strong fermentation, so I know the meta didn't kill all the yeast.
So now (at last) my question: the tripple dose of meta didn't kill the yeast, but will it kill me? I know, as time goes on, more and more of the meta will be bound, rather than free. Will things turn out alright in the end if I just bottle age the cider long enough, or am I just wasting my time? If the flavor is fine, is it okay to drink?
When I make wine, it gets several doses of meta over the 12 or so months of bulk aging, so I'm hoping that dosing it all at once will turn out okay.
