18 replies to this topic

[Genesee Ted]

My annual apple pressing yielded more juice that I have ever seen pressed at it, which was awesome.  The juice tasted great too.  I got 20 gal.  Well actually, 72 gal for myself.  52 are in a Jack Danieles barrel.  But I had 20 plus gal in carboys.  I hit them with Campden tabs.  This was last Saturday.  I was going to pitch yeast, but with my new gig, I haven't had a chance.  Well, I just looked at them and there are several types of mold growing on the top.  Green, green and white, and green and white with black spots.  Is this stuff totally screwed?  I figure yes, since God knows what those molds are.  They could be toxic, right?  Any alternatives here guys?

[Genesee Ted]

I added 5 per gallon, which thinking back, might have been a tab or two shy.  It is probably 6 gallons in each.  

[Genesee Ted]

I just texted you some pics of them

[positiveContact]

i've done two years of natural ferments with no issues yet.

[positiveContact]

Me too, but I've never got that kind of mold growth.

 

exactly!  so what happened?

[MyaCullen]

This is a good time to re-iterate - pH controls how much sodium metbisulfite / Campden to add. From "Cider: Making, Using & Enjoying Sweet & Hard Cider" (Proulx & Nichols, 2003), page 40: 

pH                SO23.0-3.3           75ppm (1.5 Campden tab/gal)3.3-3.5           100ppm (2 Campden tab/gal)3.5-3.8           150ppm (3 Campden tab/gal)3.8-4.0           200ppm (4 Campden tab/gal) or lower pH to 3.8 with malic acid

completely new information to me

[Genesee Ted]

Yeah that stuff is nasty. I have fermented juice from this before no issues. I have never seen anything like that on any fermentation ever. Good news is that my friend is going to hook me up with some more.I did not check the pH. Never been an issue before though. Handled the same way as in years past. Nasty stuff

[StankDelicious]

Have you used these tabs before? Is it possible to get a bad batch?

[positiveContact]

Have you used these tabs before? Is it possible to get a bad batch?

 

they stocked the bacteria tabs right next to the campden tablets

[StankDelicious]

they stocked the bacteria tabs right next to the campden tablets

I bet he dropped a diaper in there.

[Genesee Ted]

I have used them before with no issue.  We still have another 60 or so bushels to press, so I will get restocked, but it still sucks big time 

[pods8]

Pitch yeast in timely manner this time too...

[StankDelicious]

I have used them before with no issue.  We still have another 60 or so bushels to press, so I will get restocked, but it still sucks big time 

I'd give that press a good cleaning.

Edited by BigBossMan, 07 October 2013 - 01:02 PM.

[Genesee Ted]

Yeah, I mean, I know all the rules.  Just got caught up with the new job and had no time to give enough attention to it.  I may go with the KV 1116 too, supposedly the K stands for Killer!  

[neddles]

I may go with the KV 1116 too, supposedly the K stands for Killer!  

Is it any better killer of non-yeast organisms than any other yeast? Or does the killer status just apply to other yeasts? Anybody know?

[Genesee Ted]

Supposedly it just takes over everything, but proper sanitation and sulfites are your friend 

[MyaCullen]

Supposedly it just takes over everything, but proper sanitation and sulfites are your friend 

1116 is indeed aggressive as hell, as is 1118

[neddles]

1116 is indeed aggressive as hell, as is 1118

 

My N=1 here. I did a strawberry mel with 1116 and 18# of strawberries and no campden.... no problem. 

[armagh]

Is it any better killer of non-yeast organisms than any other yeast? Or does the killer status just apply to other yeasts? Anybody know?

My understanding from reading Lalvin's page is it eliminates competing yeast strains, but that's just one interpretation.