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Mead Lovers Digest #1225
Subject: Mead Lover's Digest #1225, 30 October 2005
From: mead-request@talisman.com
Mead Lover's Digest #1225 30 October 2005
Forum for Discussion of Mead Making and Consuming
Dick Dunn, Digest Janitor
Contents:
Re: HELP - Need to start fermentation w/ sorbates present! (Marc Shapiro)
re: HELP - Need to start fermentation w/ sorbates present! (David Collins-...)
Re: Paterson's Curse (Dick Adams)
Re: Mead Lover's Digest #1224, 26 October 2005 (Michael Faul)
Apple Juice for Cyser (Dennis Myhand)
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Subject: Re: HELP - Need to start fermentation w/ sorbates present!
From: Marc Shapiro <mshapiro_42@yahoo.com>
Date: Wed, 26 Oct 2005 11:56:11 -0700
> From: arthur_torrey@comcast.net
> Date: Mon, 24 Oct 2005 18:39:57 +0000
>
> Help - I just made a tactical error...
<SNIP>
> Just now, I checked the cider bottles and re-read the label, and discovered
> that they have changed the formula, and now in the fine print they have
> 'Potassium Sorbate (as a preservative)' at the end.
>
> I know some folks use sorbates as a stabilizer at the end of fermentation
> to keep the yeast from starting back up. But is there any way to make
> the yeasties get STARTED when sorbates are present in a new must batch?
>
> Is there any way to get this blend going, or am I going to have to flush it?
Sorbates will prevent rfefermentation, but they will not stop an active
ferment, so, the thing to do is to get an active fermentation going.
This is the method that I would use:
You mention rehydrating the yeast, but not making a starter. I would
suggest making a starter that does NOT have sorbates in it and make sure
that it has plenty of oxygen and nutrients. Once it is going strongly,
add a small amount of your must to it. Build up the starter gradually
by adding small amounts of must at a time and make sure that the
fermentation keeps going. With a 5 to 6 gallon batch I would build the
starter up to a gallon or more, and make sure it is going strong, before
adding it back into the primary fermenter. You don't mention any
nutrients, or energizer in the original batch, so I would make sure that
there is sufficient nutrients in the starter to cover the entire batch
before adding it back in. Also, since your fermenter will have space in
it by this time, make sure that the must in the primary is oxygenated
prior to adding the active starter back into it.
HTH
Wassail!
- --
Marc Shapiro
mshapiro_42@yahoo.com
------------------------------
Subject: re: HELP - Need to start fermentation w/ sorbates present!
From: David Collins-Rivera <lostnbronx@gmail.com>
Date: Wed, 26 Oct 2005 20:56:14 -0700
Gooserider asked about starting up a batch of cyser when potassium
sorbate is present and is apparently preventing fermentation from
beginning.
Potassium sorbate is used to keep fermentations from restarting in
the bottle, thus preventing unwanted carbonation and/or bottle bombs
from occuring. It does not, however, stop or slow active
fermentations. What you'll want to do, therefore, is make a
decently-sized yeast starter and repitch. The starter should be given
a day or maybe even two to really get going. Use new honey and juice
- -- sorbate free, this time -- NOT the must you're trying to kick-start
(naturally). Once the starter is going good and strong, add it to the
big batch. Fermentation should then begin just fine.
- -David
------------------------------
Subject: Re: Paterson's Curse
From: rdadams@smart.net (Dick Adams)
Date: Thu, 27 Oct 2005 01:21:39 -0400 (EDT)
I thank Dan McFeeley for his update on Paterson's Curse.
Does pasteurizing kill off these toxins known as
pyrrolizidine alkaloids?
Dick
------------------------------
Subject: Re: Mead Lover's Digest #1224, 26 October 2005
From: Michael Faul <mfaul@rabbitsfootmeadery.com>
Date: Thu, 27 Oct 2005 19:53:46 -0700
One of the best batches I ever made got stuck due to cold weather and
was even transported from Maine to California in December on a
commercial truck that stopped over in the Sierra mountains in the freeze
of winter.
Mike
> Subject: re-starting fermentation
> From: "John P. Looney" <valen@tuatha.org>
> Date: Sun, 23 Oct 2005 15:55:59 +0100
>
> It seems one of my batches ended up a lot colder than I expected for two
> weeks. I brought it into a warmer area, but the fermtnation is still
> really slow (but I think still active). After a month, there is still
> about half the sugar left in the mix, as far as I can guess.
>
> Is there much I can do to save the batch ? Will it continue to slowly
> ferment over the next few months ? Will such a brew be any good ?
>
> John
------------------------------
Subject: Apple Juice for Cyser
From: Dennis Myhand <dmyhand@cox-internet.com>
Date: Sun, 30 Oct 2005 17:31:47 -0600
I have found a source for apple juice without preservatives or sorbates.
If you can find the Mott's brand name in your area, it lists only juice
and no added sugar and no preservatives on the label. The company also
produces RealLemon, Mr. & Mrs. T's, among other juices and mixes, and,
in case this is important to anyone, they are Kosher! Now I have a
source for the apple juice for the first batch of Cyser this Christmas!
------------------------------
End of Mead Lover's Digest #1225
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