Hey guys and gals, If I crushed up and added three campden tablets, added it to six gallons of apple juice from a local orchard, and pitched WL cider yeast 7 hours later will it be fine? Or would I have poisoned yeast? The cider yeast had a 6 hour head start in a pint of unsuplhited apple juice.
(I understand that cider seems to be a .brewing topic generally, but sulphite expertise isn't there like it is here.)
I have been doing hard cider for the past, oh Gosh, forever. I typically add the camden tablets and waiting about 24 hours, give or take. Then before adding the yeast, I will stir the juice to help release any extra sulphur dioxide gases that have formed below the surface. Heavy fermentation usually starts within a couple of hours.
I would give the juice stir and give it a little extra time to start. You probably didn't "poison" the yeast, but did hinder its growth.
If this is your first time with hard cider, you will be very happy with the results. I hope.
I'd say as long as you've got an airlock on it, I'd leave it alone. Wait til it stops fermenting and go from there. What was the initial specific gravity?
The juice is at about 70F degrees. I left the starting SG at 1.052 without adding any sugar. It seems to be bubbling lightly at this point, so I guess it just got off to a slow start.
It started at 1.052. It seems to be going now, so I'll see what happens.
Here's hoping that you will not only see it, but drink it!
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