Toggle sidebar

Too much K-meta

  • PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
  • Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
  • We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
Barrel Char Wood Products
chams

chams

Worker Bee
Registered Member
Dec 31, 2010
261
1
18
Minden, Ontario, Canada
www.thisplace.ca
Hi guys, haven't been around for a bit. Hope everyone is good. :)

I'm making 26 litres of apple cider and thought I'd dose with k-meta to kill any native beasties but had a bit of a dopey moment.
I'm pretty sure I added 100 ppm of SO2 to the fresh must (3g of powder, 1 teaspoon which according to the label, 1/2 t gives 50 ppm).
Actually it may be slightly less as the figures are for 23 litres, so ~88 ppm possibly.
The ferment with K1V-1116 hasn't taken off in 24 hours which made me recalculate and find my error.
Is there anything I can do if I can't get this thing started after 48 hours or am I toast?
I aerated the crap out of it tonight and may repitch tomorrow night to see if I can get it going. I've heard you can add hydrogen peroxide
but I'm not sure and really haven't looked into it yet.
 
Just keep giving it some serious aeration. sulphites will come out of solution with time and aeration.

It doesn't read to me like it's mega over done. Just a bit.

It's got K1V in it, so it will likely take a few more days anyway........

While so many sources say about sanitising musts with sulphites, usually in the order of 1 campden tablet per gallon (I believe that provides 50ppm for a US gallon and 40ppm for an imperial gallon), then to leave for 24 to 36 hours, but when i've done this, it always seems to take 48 to 72 hours at least.......
 
Every beverage I've fermented with cider has smelled of sulfur at some point during the ferment. No worries, just aerate it quite a bit during primary, and if it keeps stinking, add more nutrients, or boil some yeast and add them as nutrient, depending on the timing.
 
Like everyone else said, if it's stinky, aerate the crap out of it...

I too often get sulphur stink from apples.

I usually don't find campden tablet treated musts take significantly longer than untreated musts to take off if I leave it for 24 hours, but then again I usually only pre-treat with campden if I'm expecting trouble (my wild apple cider starts fermenting on its own while I'm waiting to press enough to put in a fermenter so I pre-treat the shredded apples, and I find my pears try to spoil while I'm waiting 24 hours for the pectinase to do its thing so they're the only things I generally pre-treat).

And before you panic, other folks have had ferments not start for a week after pitching, so as long as your must has been kept reasonably sanitary, it'll probably be fine. Glad yours got going and glad to see you back!
 
You must log in or register to reply here.
Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

Top Bottom