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Off the topic of beer but I want to try making a cider from Copella apple juice, the only ingredients listed are apples and asorbic acid, it states there are no added preservatives, colours, flavours etc.

I put a couple of grams in the end of a packet of s33 yeast into about 100ml of the juice left in a carton and put cling film over the top held in place with a rubber band. Not exactly the most scientific experiment, I know.

Does anyone know if there's anything in these juices that will kill the yeast? or should I be able to ferment it?

I'm just looking to do a 1 gallon batch spiced with some cloves and cinnamon, i figured it'd be nice for around christmas time.

Ascorbic acid - also known as Vitamin C is a well used preservative for juices and the like.

No problemo to the yeasts - It will ferment <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

BTW: Not sure if the Vit C is consumed - if not then its GOOD for you as well. Vit C and Vit B ( from the yeast <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D --> )

If you want to ferment apple juice then I suggest to add a typical wine yeast nutrient like: Ammonium Phosphate, Marmite, or a proprietry nutrient ( ie. Expensive mixtures !! )

Hope this helps

Will

Vitamin C aka ascorbic acid is a preservative because it works to get rid of oxygen. I'm not sure how much it protects but I'd probably give it a bit more shaking / aeration than normal just to make sure that the yeast get enough oxygen to reach an appropriate population and to store up sterols so that they don't die in the presence of increasing alcohol.


That's the only possible problem I could see.
-Although I don't know the nutrient content of apple juice, I know that many fruit juices and certainly honey don't provide enough nutrients for yeast to reach an ideal health.

Adam

It's certainly fermenting from the experiment I did anyway. I'm going to add some brown sugar and honey to it aswell to boost the alcohol a bit because I'm looking for it to be a nice warm christmas drink. I'll do a bit of research around one of the cider forums but a starter made from wine/champagne yeast and some nutrient should do the trick?

&amp;quot;SandMbrewery&amp;quot;:1jpl9u6b wrote: but a starter made from wine/champagne yeast and some nutrient should do the trick?[/quote:1jpl9u6b]

For sure; it's the yeast that need the oxygen, not the wort so a well-aerated starter is a great way to avoid the risk that Vitamin C would deprive the yeast of enough O2.


Adam

Excellent, thanks for the advice!