preseritives and nasties

[fatbaz]

hi ive recently tried making my wife a wkd blue drink i was stuggaing to find a fruity mixture and also clear blue till the other night
i took my daughter to the chippy and she had a bubble gum cup drink with her meal witch got me thinkinmg so i bought a creat of it and boiled it for 30 mins then let cool over night but ive pitched the yeast and it doesnt seem to be doing anything
i know the cup drink had no suger in but full of other sweetners and flaverings and all sorts of other nasties would this kill off the yeast
thanks in advance

 

[MyQul]

I've moved this too the wine forums as I think the wino's will have a better idea than the beer boys

 

[fatbaz]

thankyou i only joined tonight so im still trying to find my way around and seeing what goes where

 

[Wardy]

My thoughts would be no nutrients for the yeast and possibly preservatives.

 

[fatbaz]

hear is my recipy and how i done it it was all off my back making it up as i went
24 x 200mm cups of bubble gum flavour cup drinks poured into may big pot and boiled for 30 mins
about 600 grams of suger
1 teaspoon of yeast nutrients
1 tea spoon of citric acid
1 tea spoon pectolase
1 packet of gervin gv12 ale yeast
i chose this as i didnt want the abv to be to high

 

[fatbaz]

hear are the ingreadients shown on the cup drink
suger free
water
citric acid
flavering
preservatives (potassium sorbate,sodium benzoate)
sweetners
coulerings

 

[brumbrew]

As fatbaz says. Boil the drinks to de nature any preserves. Have you tried maybe the blue sugary syrup that you put on ice cream? I bought some strawberry stuff the other day and says it has no preserves. ;-) and loaded with sugar :-) plus it was reduced ;-)

If you didn't add any sugar, then I'm sure that will be your initial problem. What yeast did you use?

And the temp your fermenting at?

 

[fatbaz]

about 600 grams of suger
1 teaspoon of yeast nutrients
1 tea spoon of citric acid
1 tea spoon pectolase
1 packet of gervin gv12 ale yeast

ive just read on another thread named stopping fermintation that people use potassium sorbate to kill the yeast and youngs do a potassium sorbate ment for killing the yeast and the blue cup drinks have this in so ive answered my own question i think

thanks brumbrew ill be looking for said surger syrup

 

[Dads_Ale]

If there is no sugar then you won't get any fermentation.


Edit. Oops didn't see the other posts..

 

[jenivida]

you might be alright with the potassium sorbate. See below

http://www.fermentarium.com/homebre...ng-you-know-about-potassium-sorbate-is-wrong/

there is a lot of talk of boiling to remove it on brewing sites but I cant find any chemical evidence to say boiling removes it. In fact at 100 °C, the steam has a concentration equal to 59% of the concentration of the
dilute, boiling solution. Which means that it actually gets more potent when boiled as the water levels are going down faster than the sorbate levels.

 

[Chippy_Tea]

My one and only experience with juices containing preservative was a disaster (having boiled the Ribena for 15 minutes as per instructions)

I left it for several weeks fermenting and it was still bubbling slowly, the reading had only got down to 1.010, i decided to bin it and make something else without preservative, life is too short.

 

[Wardy]

My one and only experience with juices containing preservative was a disaster (having boiled the Ribena for 15 minutes as per instructions)

I left it for several weeks fermenting and it was still bubbling slowly, the reading had only got down to 1.010, i decided to bin it and make something else without preservative, life is too short.

Same here. A long time ago (about 1992) I tried adding diluting juice (apple and blackcurrant) to a rhubarb wine and nothing happened. There was a local homebrew club and they said boil it for 30 minutes - another non starter. I then experimented with reduced volumes in a 500ml bottle and various nutrients and finally got fermentation but the down side was that the amount of diluting juice in there was negligible.
My conclusion was never use an ingredient with preservatives unless it is just a trace in the whole brew.

 

[brumbrew]

This is interesting because before I started lurking here I had never heard of WOW or any such.

I have put random juices into demis before and not really had a problem. Just took a while and didn't taste to good.
Then I boiled everything and I've never had a problem. Just chill it on the sink with water or ice. Then pitch a high alcohol yeast.

I understand the idea of evaporating the water and increasing the concentration of preserves per litre. Never thought of that. ;-)

 

[cheapbrew]

It will probably slow or stop fermentation for a bit, but the yeast should eventually get going, but it may need some sugar.

You need a combination of pot sorb and campden tab to stop the yeast, each used on their own will only slow it.

 

[fatbaz]

I'm going to leave it for a week to see if anything happens but I don't think it will

 

[brumbrew]

I'm going to leave it for a week to see if anything happens but I don't think it will

Put some restart yeast in it if it doesn't. That normally gets things going ;-)

 

[fatbaz]

I'll give it a go cheers

 

[BeerCat]

Boiling it will only concentrate it. You cannot remove fluoride by boiling for instance.

 

[fatbaz]

Any ideas on how to remove and why do we boil then if not for that Reson

It's been a few days now it seems to be starting but it keeps clearing and settling so I keep shaking it back up is this right

 

[brumbrew]

It may help to keep the yeast in suspension yes.