Comment on Cider season! And a Campden question
MuteDog@lemmy.world 1 week agois 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.
Comment on Cider season! And a Campden question
MuteDog@lemmy.world 1 week agois 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 1 week ago
you can always add a little oxygen now to give the yeast a boost