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fermenting sorbated cider

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Given the ingredients the OG should be around 1.096 to 1.100! It would seem to me that the fermentation is limping along and it would benefit from a warmer environment. I would consider one of them fancy carboy blankets from B3 http://www.morebeer.com/product.html?product_id=16674 I might get one this year if Santa will be really cool! I have it on very reliable sorces the he got me a wort chiller already ;)

Cheers,
Brewbear
 
This is going slowly. I suspect your yeasties will be quite stressed by the time they finally give out -- which may be far short of where they ought to. You may want to think about repitching -- this time with an aggressive yeast like EC-1118, as Oskaar suggests -- and making a BIG starter. A heating pad or brewing belt for the outside of the fermenter might help considerably, too.

-David
 
I was thinking about pitching a BIG starter with K1-V but Oskaar's advice to pitch EC-118....the man knows his stuff up,down, and sideways so I'd go with that! The only thing would be that either yeast will ferment it to dryness. I guess that backsweetening is a whole lot better than a ruined batch!

Cheers,
Brewbear
 
My Go-ferm order arrived in the mail today, so I rehydrated some EC-1118 and made a starter. Its already started fermenting. Hopefully in a few days I'll be able to pitch a large amount of yeast in there.
The cider is still slowly fermenting and it smells good through the airlock, but I'm getting worried the yeast will get stressed.
I didn't get and original gravity measurement.

Scott
 
All,
Well, I pitched the starter about two weeks after my last post. The cyser really started fermenting well for about 1 1/2-2 days and then slowed way down again. I took a gravity reading yesterday, its 1.084 at 68*F, so the starter didn't have much affect. Its still slowly fermenting and the sample I took tasted good so I'm going to just let it go for now and see what happens.

Thanks for all the help,
Scott
 
See if you can bring your heat up to about 72 to 73 degrees F, MAXIMUM. That may help the yeasties get going a bit more. Anything over that 74 F mark generally produces off flavors and higher alcohols.

Cheers,

Oskaar
 
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