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Thread: Re: Why doesn't sulfiting must kill yeast, too?

  1. #1
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    Default Re: Why doesn't sulfiting must kill yeast, too?

    Sulfites go through an evaporative dissolution in your must over a 24 our period and have integrated and settled into your must within that time. They will have been sufficiently dilluted down to a point of not inhibiting your fermentation at the end of a 24 hour period.

    Why pray tell did you sulfite your blackberry juice? Was it raw and unprocessed, or were you just acting on what someone else advised?

    cheers,

    Oskaar
    Is it tasty . . . precious?

  2. Default Re: Why doesn't sulfiting must kill yeast, too?

    Thanks, Oskaar. The blackberry juice is actually raw pulp run through a food mill w/ a berry screen to remove the seeds. We put a few gallons of this in the freezer each August. In the past I've pasturized honey, berry juice (pulp) and water prior to fermenting. I'm trying out a new-to-me method of going no boil/no heat/no chemicals on the honey and water and then adding juice (pulp) later which I didn't want to heat. It is my understanding that raw juice even if frozen will still contain viable naturally occuring yeasts and possibly other small beasties. I used to keep my packaged dry yeasts in the freezer and didn't have any trouble with viability there, I now keep in the fridge. Any further advice would be appreciated. Always learning . . .

  3. Default Re: Why doesn't sulfiting must kill yeast, too?

    I didnt know about the 24 hour limit about sulfite. Thats good to know.

    Beeattitude. Question. If the honey is going to be no heat no chemicals why use chemicals for the fruit?

  4. #4
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    Default Re: Why doesn't sulfiting must kill yeast, too?

    Hey BA,

    I forgot to mention that you can actually rack on top of your fruit without sulfiting it if the ABV is 12% or above. It's not a money-back guarantee that you won't get an infection, but I've been doing it for years in mead, wine and beer making without problems. The only time I've really had any questionable results was with a black-cherry porter I made a couple years back and it was really questionable as to whether the fruit caused it, or one of my cellar-rat-ape-buddies that tend to show up while I'm out of the house and thieve off samples without following the stringent aseptic technique I use. It's a toss up on that one.

    Anyhow, like I mentioned, as long as you're at about 12% ABV you should be golden. That way you don't have to sulfite if you don't want to.

    Hope that helps,

    Oskaar
    Is it tasty . . . precious?

  5. #5

    Default Re: Why doesn't sulfiting must kill yeast, too?

    Quote Originally Posted by Oskaar
    ...or one of my cellar-rat-ape-buddies that tend to show up while I'm out of the house
    Hey Oskaar,
    Time to put your foot down... let Pfredd know if he lets it happen again your going to start feeding him cat food.

    Wrathwilde

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