User talk:RWS1807

From Ukcider

Hi there, I hope I am doing this right.

I have just pressed some apples for the first time (wanted something to do as a hobby). I don't know what type of apples they are, but I got about six gallons of juice. Not knowing the PH I tasted and then decided (rightly or wrongly) that the juice wasn't very acidic so I added 12 crushed camden tablets, waited 24 hours and then threw the yeast in. As of yet nothing has happened, it has been over a week and no bubbles or anything is moving. I know it is cold, the juice is in my porch with a blanket wrapped around it. Can anyone help me solve this so I can hopefully continue onto secondary fermentation and bottling and drinking. Have I put in to many camden tablets and killed off everything or is it too cold, will adding more yeast kick start it into life. Help......

Bob

- Do you know what temperature the blanket wrapped container is sitting at? From what I've been advised by the very helpful folks here wild yeast runs at a low temperature however you will have killed that off with the camden tablets. General purpose yeast tends to operate from 15degrees but in my experience the activity around 15 to 16 degrees will be so minimal it will appear to have stalled. I attempting to get my hands on some of the low temperature operating yeast (such as Gervin No5 'white label' - although this line appears to be discontinued) which works in environments down to 8 degrees

The really frustrating part I'm finding at the moment is getting clear and concise information about the various yeasts available - as it seems to be assumed that you either already know exactly what you want & where to get it from or that every one lives in a centrally heated house these days and thus there is no need to detail a yeast's characteristics -- Splatterbug 13:09, 10 December 2008 (GMT)