Why did my homemade cider not carry on fermenting after I had added the sugar?!


Question: Why did my homemade cider not carry on fermenting after I had added the sugar!?
After the primary fermentation appeared to have just about finished (about three weeks) I racked and primed with sugar syrup and left to re-ferment but nothing appeared to happen!. I have now bottled to see what results (gravity now 1020 from an original 1050)!.Www@FoodAQ@Com


Answers:
Your yeast was good or it would have done nothing in the primary!. ABV is only a little over 3%, so the yeast should still be functional!. Otherwise, I would have suggested adding champagne yeast!. Has there been a drop in temperature!? Sometimes warming your fermenter (or bottles) will restart a stuck fermentation!. You could either force-carbonate or drink still cider!.Www@FoodAQ@Com

sugar syrup

Was this a commercially produced product available in the grocery!? It may contain preservatives that can prevent the yeast from growth and other activity!.

A good yeast ferment will runs its course in less than 2 weeks!. Although I do not think the yeast would all die but as it is you can not re-start the fermentation it is possible!.

The gravity is high but then again you added more sugar(syrup) so that is explained!. Density remains high!. Do/did you check the gravity prior to adding the syrup!? This is of course a good idea!. It is likely the alpha fermentation had run its course prior to adding the syrup!. So then the syrup may be acted upon slowly by the yeast producing some small amount of alcohol and CO2 in the bottle!.
It appears you will have a somewhat low ABV with a detetable amount of sweetness!. Great you just made a "ladies cider" feed it to the shielas!.

**I'd place a blanket over them (bottles) to protect from shrapnel spray!. You do not want to be accused of being the local "cider terrorist!." LM-Something-OWww@FoodAQ@Com

You left it too long I think!.!.!.!. The sugars in the primary fermentation were used up and the yeast died before you added the sugar, Doubt if anything more will happen I add the s ugar at the start,, so start with a higher sg then ferment down to 1010 or lower !. Again don't rack too soon Www@FoodAQ@Com

You need to add yeast with the sugar!. I think the best way would be to start up a small batch of cider on the side and charge the other one with it as you bottle, along with a small dose of sugar!. After 3 weeks, full fermentation, and no food, that yeast is deader than a door nail!. Www@FoodAQ@Com





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