tasankovasara@sopuli.xyz
The apple trees have been harvested, 46 kg apples pressed and 20 litres of juice almost done with filtration into the fermenter.
Also in the fermenter: 3 litres of beer wort featuring 1 kg of mostly Simpsons Premium English caramalt. And waiting for its time is a 1,5 l yeast starter with 1 dl sugar and 1 dl dark syrup, providing yet more alcohol and some complex nonfermenting sugars. Hoping to eke out some residual sweetness from the cara and the syrup in the final product.
Quick check regarding the use of Campden tablets. Added one per 5 l of apple juice at the press. Kind of a half dose compared to what the winemakers use. That was 10 in the morning. Is it likely my happy starter will handle the sulfite if I pitch 12 hours after adding the tablets? Or should I wait the recommended 24 hours?
The happy starter:
MuteDog@lemmy.world 3 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 3 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.