perrybrewnoob
Member
it smells like normal cider now, its bubbling but looks like small specks of white\green mold. What should i do?
You can always add more yeast but don't add bread yeast. That yeast is for bread, not for making wine or perry. Buy some dedicated yeast!yes the vessel is airtight.
i was going to wait till the hydrometer no longer showed change.
i heard its safer to let fermentation run its course.
i might even repitch with a bread yeast as i think i over heated the yeast stupidly when i added it.
im thinking this will atleast add some good bacteria to fight the pellicle and other possible bugs i think have taken hold due to the lack of yeast
is there a specific reason why bread yeast wouldnt work? i was advised to do it by someone with experience brewing. when i googled it everywhere said bread yeast worksYou can always add more yeast but don't add bread yeast. That yeast is for bread, not for making wine or perry. Buy some dedicated yeast!
It makes alcohol but not a nice product.is there a specific reason why bread yeast wouldnt work? i was advised to do it by someone with experience brewing. when i googled it everywhere said bread yeast works
ok good info thanksYou CAN use bread yeast, but . Not recommended for flavor (tastes hot for a LONG time), yeast tolerance (tops out at around 10%), clearing... This was written by E C Kraus, a very respected name in winemaking:
https://blog.homebrewing.org/is-wine-yeast-and-baking-yeast-the-same/
Thanks for the link. I skimmed the top 5 days ago and i havent had any pellicle since. its been fermenting for 15 days now so i racked it just looking to see what i can do now to make sure no dangerous bacteria are still thereThe Pellicl is likely a result of you stressing or killing the yeast you used due to the temperature you mentioned the bacteria then catches on and competes with the yeast and or takes over.
Pellicl fermented cider can be rather good. It adds a bit of funk to your cider. Some don't care for it. I have had some that were very good.
Here is an article explaining it a bit from a beer brewers POV but most of the information also applies to cider..
https://phdinbeer.com/2015/01/30/beer-microbiology-what-is-a-pellicle/
Skimming the top does exactly nothing but oxeginate the brew, which is harmfull at this stage, especially as you have already probably a load of oxygen thriving acetic acid producing bacteria in there. There is all this random crap on the internet like "sifon the liquid away underneath it" or "skim the top to remove the bad bacteria" etc. This is nonsense, the Microorganisms are already all over the liquid when they start forming a pellicle, you cannot get rid of them this way. All you can do is alter the conditions in the brew to make it harder for them to survive, ie. altering the temperature and/or making sure that there is no oxygen available.Thanks for the link. I skimmed the top 5 days ago and i havent had any pellicle since. its been fermenting for 15 days now so i racked it just looking to see what i can do now to make sure no dangerous bacteria are still there
ok so if i want to make sure what do you reccomend? Ive just racked it but done nothing else. its got quite alot of headspace but i only have one container. I have campden tabelts and potasium sorbate, i can also heat it up. I was going to try and do a secondary ferment but my priority is definitely safety over flavour etcSkimming the top does exactly nothing but oxeginate the brew, which is harmfull at this stage, especially as you have already probably a load of oxygen thriving acetic acid producing bacteria in there. There is all this random crap on the internet like "sifon the liquid away underneath it" or "skim the top to remove the bad bacteria" etc. This is nonsense, the Microorganisms are already all over the liquid when they start forming a pellicle, you cannot get rid of them this way. All you can do is alter the conditions in the brew to make it harder for them to survive, ie. altering the temperature and/or making sure that there is no oxygen available.
Dangerous bacteria are everywhere. And most of them are actually not dangerous to us in the amounts they are present. In every brew is a wild mix of microorganisms present, even under the most sanitised condition theres always a mix present. This is normal. Historically, all brews and wines have been made with this wild mix only, without any additional brewers yeast. As long as you keep the conditions within certain limits, these won't harm you. The most harmfull thing is probably the alcohol in the wine/beer/cider/perry.
Mate do.....ok so if i want to make sure what do you reccomend? Ive just racked it but done nothing else. its got quite alot of headspace but i only have one container. I have campden tabelts and potasium sorbate, i can also heat it up. I was going to try and do a secondary ferment but my priority is definitely safety over flavour etc
ive heard you have to add something to stop fermentation or bacteria before bottling?Mate do.....
NOTHING
You allready did too much, slow down. This is making booze, it takes time!
The only thing you could probably do is buy yourself a smaller air tight container and fill it into that, air lock it and wait a few weeks. Then give it a gravity reading, maybe bottle and let it age a year or something like that, while having a bottle of it every other month to witness the development.
yeah im not gonna bother buying other containers if its not a big deal.so far thats what ive been hearingMate do.....
NOTHING
You allready did too much, slow down. This is making booze, it takes time!
The only thing you could probably do is buy yourself a smaller air tight container and fill it into that, air lock it and wait a few weeks. Then give it a gravity reading, maybe bottle and let it age a year or something like that, while having a bottle of it every other month to witness the development.
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