Comment on Cider season! And a Campden question
MuteDog@lemmy.world 4 weeks ago
Your yeast will probably be fine, especially if it a wine/cider yeast as they’re more tolerant of sulfites. Ale yeast might struggle a bit but after 12 hours it’s probably fine, especially with an active starter like that.
Thank you. I decided to pitch before going to bed for the night, so 14 hours after the Campden clock got started. The yeast in question is a peculiar breed - the ‘sahti’ fresh yeast that I’m fond of - let’s call this an experiment to see how it deals with the situation. It’s the morning after now, no pressure yet, but we’ll see. I have enough for a second pitch in any case.
MuteDog@lemmy.world 4 weeks ago
is that the Suomen Hiiva baking yeast that’s common for Sahti? or something else? I have no idea how that would do with sulfites. Let us know how it goes.
That’s the stuff. Encyclopedic knowledge there on our favourite subject 😅
It did start, but settled at a fairly slow rate of putting out CO2. It has been steady, though. It appears as if much of the pitched yeast has died, and at 16 °C, ~1,8 bar and no oxygen, it won’t multiply.
I looked at my notes from a year ago, then I was using a cider yeast and the active fermentation went on for like 10 days. So again it looks like a long fermentation at this rate. Patience shall be prescribed… And by the third time next year maybe I’ll remember the 24 hour wait 😇
MuteDog@lemmy.world 4 weeks ago
you can always add a little oxygen now to give the yeast a boost