Stalled cider

Discussion in 'Country Fruit Winemaking' started by JBP, Dec 9, 2019.

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  1. Dec 9, 2019 #1

    JBP

    JBP

    JBP

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    I started two gallons of hard cider back in Sept - cider was from a local orchard, pasteurized for retail sale (no sorbate or other additives other than citric acid).
    • One with QA23 yeast, OG boosted to 1.070 with brown sugar (also added pectic enzyme, yeast nutrient)
    • Second gallon used S-04 (Graham's English Cider recipe) - OG 1.058.
    After a month plus (T=68F), both were sitting at 1.022. I went ahead and racked, and moved to a warmer room (warmer T - close to 70). With no change to SG, I created a yeast starter using E1118 and added. They both started bubbling nicely and I kept them in the warmer space. Unfortunately, things got busy and they were left to do their thing with no additional attention.

    Now - 6 weeks after adding the yeast starter, I rechecked SG. Both ciders still read at 1.020 (hydrometer). No off-odors or any indication of 'nasties', but clearly not fermenting.

    Thoughts on what went wrong? What I should do next?
     
  2. Dec 9, 2019 #2

    Rice_Guy

    Rice_Guy

    Rice_Guy

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    A guess is yeast nutrition. Fermaid is more balanced than DAP (yeast nutrient).
    My first use would be to drink it as is, it should make a good mulled wine for the holidays. Second approach would be to try a restart with a stronger champagne yeast after Fermaid. Temps down to 55 should work well, that shouldn’t be the issue. Acid can stop a ferment (as in cranberry) it would be interesting to know your pH if you added acid blend.
     
  3. Dec 9, 2019 #3

    bshef

    bshef

    bshef

    Highland Meadow Vineyard

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    I make my hard cider with a hint of sweetness; I'd be happy with those numbers. I like super dry reds but cloudy, slightly sweet cider. Those numbers sound great for a holiday mulled cider. Two gallons would vanish with my Christmas mob. I have trouble keeping my cider from drying out a little more in the bottles. Never bottle bombs but just a little too dry.
     
  4. Dec 10, 2019 #4

    JBP

    JBP

    JBP

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    Thanks - given record-breaking temps here, the thought of warming it up, throwing in some spices and drinking it sounds tempting. I may continue to try getting one gallon to ferment more fully using a starter (KV1116) and some Fermaid O.
     

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