Quote:
Originally Posted by Wormius
My process for sanitizing the bottles was the same, although I used campden tablets for making a sanitizing rinse solution for the bottles. I did the same for the Cooper’s Mexican Cerveza kit, using identical flip-top bottles.
The only difference being the yeast, and I didn’t pay close attention to the one that Cooper’s provided, but I am using EC-1118 for all of my ciders.
During racking I moved the cider temporarily to another pail to try to avoid too much trub in the bottles, as there was quite a bit of sediment from the yeast, gelatin, and I wanted to be careful.
Is it possible the campden killed the EC-1118? I didn’t think a little left in the bottles for sanitizing would have an effect?
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Well campden is very yeast toxic in concentration, and if it's not left to dissipate it will still be present. Granted it shouldn't be in bad concentrations if it's just whatever is damp on the bottles but I'm at a loss for any other reason it wouldn't start a ferment in the bottles. I have seen discussions regarding gelatin fining causing slow carbonation in bottle conditioned beers so if nothing else you can try longer.
One thing I didn't ask was is there sediment present in the bottles?
And out of curiousity why do you use campden or Meta instead of star San? It's safer and easier!
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