re-fermenting cider disaster

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re-fermenting cider disaster
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Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Mon Feb 24, 14 7:28 am Post subject:
Undoubtedly, but because it's run out of sugar, tho, not because the yeast is dead, I would have thought.

Bodger

Joined: 23 May 2006
Posts: 13524

Posted: Mon Feb 24, 14 8:21 am Post subject:
I forgot to add that once the cider is in the polybag, you have several months in which to drink it.

Lorrainelovesplants

Joined: 13 Oct 2006
Posts: 6521
Location: Dordogne

Posted: Mon Feb 24, 14 9:00 am Post subject:

anyway -
have dealt with the barrel and it is all in bottles pasteurised.
As Bodger says, its the sugar that restarts the yeast, and other than pasteurising or filtering so finely to remove the yeast, its a game of racking off when its finished and then racking off again.
The reason Ive had an incident with this barrel was that I added the apple juice a week ago, and didnt pasteurise quickly enough and so lost a litre due to pressure building and leaking...
lesson learnt.

Lorrainelovesplants

Joined: 13 Oct 2006
Posts: 6521
Location: Dordogne

Posted: Mon Feb 24, 14 2:01 pm Post subject:
...........and actually marginally better than before.

paolo

Joined: 11 Sep 2008
Posts: 41

Posted: Thu May 01, 14 9:43 am Post subject:
When mine is ready to drink, (in a barrel), I fill a 2 litre drink bottle and add sugar syrup to taste.

dpack

Joined: 02 Jul 2005
Posts: 45515
Location: yes

Posted: Thu May 01, 14 11:14 am Post subject:
some yeasts can thrive up to quite high alcohol levels maybe 20% would be a top limit.wild yeasts can include high tolerance ones. yeasts can sporulate if they run out of food unless deliberately killed(heat,so2 etc)or removed by microfiltration adding food to a brew no matter how stable and clear it looks can reactivate the sleepers

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