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Charlene
02-09-2006, 04:23 PM
I have a gallon of cyser fermented with RC-212 yeast. This morning, I noticed there was a small amount of white gunk floating on the surface (around the edges) with a couple of strings reaching down into the cyser.

Uh-oh, infection, I thought. I quickly dissolved 1/8 tsp pot meta in some water, added it to the cyser, and stirred.

Should I add more? Will I be able in the future to make this cyser sparkling? It's already fermented dry to a SG of 0.998, and in fact I was planning on bottling it this week (I've already bottled the other two gallons).

My recipe, roughly:
just under 1 gallon sweet apple cider
700 grams honey
RC-212 yeast
1/4 tsp pectic enzyme (added during fermentation)
and now 1/8 tsp pot meta in 2 tbsp boiled water

SteveT
02-09-2006, 07:51 PM
I think your instincts about adding the k-meta are correct, however, I would have tried to rack the cyser below the white stuff into another container. Then hit it with k-meta.

You may want to let it rest for a couple of weeks and see if the white stuff clears.

I would not bottle it until you know how this will work out...

Question for you, describe your racking procedure?

Steve

Charlene
02-09-2006, 08:48 PM
I use an auto-syphon. Could that be a problem?

lostnbronx
02-09-2006, 09:02 PM
Auto-syphons are actually less risky than some other types of systems, since, for instance, you aren't introducing any mouth bacteria as you potentially could by sucking on a hose to get things started. The next big suspect would be your sanitation techniques. It can't be over-stated how important it is to have a good system down. Can you describe your exact method?

-David

Charlene
02-09-2006, 10:22 PM
I bleach everything for 20 minutes, then rinse.

I think the problem may have been with the cider itself being a little old. The white stuff has disappeared and it looks fine now.

SteveT
02-10-2006, 12:57 PM
I bleach everything for 20 minutes, then rinse.

I think the problem may have been with the cider itself being a little old. The white stuff has disappeared and it looks fine now.


David nailed why I ask -- I've seen infections when using the mouth is used to start the suction. I have an auto siphon and love it... another technique, use water in the racking tubing to start the flow. Just FYI -- You may want to consider using idophor or k-meta as a santizing agent, TCA in corks has been linked to clorine usage.

Steve

Charlene
02-24-2006, 02:09 AM
I've heard that pot meta is very inadequate for sanitizing equipment for meadmaking. Is that true? If not, how long does equipment have to be soaked to be considered sanitized? Or is it a contact thing where just spraying and waiting for the SO2 (or SO3) gas to form should be adequate?

SteveT
02-24-2006, 12:25 PM
I've heard that pot meta is very inadequate for sanitizing equipment for meadmaking. Is that true? If not, how long does equipment have to be soaked to be considered sanitized? Or is it a contact thing where just spraying and waiting for the SO2 (or SO3) gas to form should be adequate?


Actually, that is not true... k-meta has it's place.
A quick search turned up the following:
http://www.grapestompers.com/sanitation.asp

Personally, i like iodophor, but I use k-meta for certain santizing situations.
I've gotten away from using bleach... I used to use that when I made beer.

Steve

lostnbronx
02-24-2006, 01:01 PM
Here's a link (http://www.gotmead.com/index.php?option=com_smf&Itemid=103&topic=2845.0) to a recent discussion here that was about various sanitation chemicals. It's interesting how many different views there are on this.

-David