Vimto cider

[Cainehulse]

Hi everyone I usually brew beer but thought I'd have an experiment with some vimto I boiled 2 litres of vimto and added 8 litres of Apple juice and 1kg of sugar starting gravity was 1090 it's been about 24hrs since I pitched the youngs cider yeast at 23c it was at 21c overnight and was raised to 23c through the day I had a look at the wort today and the yeast is still just say at the top doing nothing at all is there anything that I could do to get it going or should I just leave it to see what happens?

 

[Cainehulse]

The vimto was boiled for a good 20mins also

 

[Billy_no_mates]

Ribena cordial has preservative in it which is the same as fermentation stopper we use to kill the yeast, depending on how much you used it might not start, if you look through the forums you will see lots of posts about failed Ribena wine and many think boiling does not get rid of the preservative.

 

[Frogbrew]

I made a vimto t/c with no problems, only a 1gallon batch though. Pitched the yeast dry also, you have used a lot of vimto though I think.
Just noticed you put in 1kilo of sugar aswell, that would be rocket fuel once fermented more like wine.

 

[reddibaggie]

You could add yeast nutrient to give the yeast a kick start. If not I would get some youngs super wine yeast in the little white tub, tesco stocks it, and chuck some of that in. I just don't think the cider yeast has enough balls for that.

 

[Cainehulse]

Okie doke would it be worth stick some turbo yeast in? What sort of super wine yeast would you recommend?

 

[reddibaggie]

Youngs super wine yeast in the little white tubs

 

[Cainehulse]

Okie doke ill pick some up today if this doesn't work should I bin it and go for a lower sg?

 

[Cainehulse]

Or would it be worth stickng a couple of litres of water in?

 

[Cainehulse]

Have you had any experience using the lalvin champagne yeast?

 

[reddibaggie]

If this doesn't work I really think it's had it. It must be the amount of vimto you've used. But give it a go and keep your fingers crossed.

 

[reddibaggie]

I've never used champagne yeast though.

 

[Cainehulse]

Will give it a go anyway and try again with less vimto next time

 

[reddibaggie]

I would just combine some fruit juices, there's loads out there. I see the problem with vimto is it's full of chemicals that prevent fermentation. It's got grapes raspberries and black currants with herbs and spices according to wiki but in a 3% concentrate so not much of them.
Fun and games, try try and try again, that's why it's a great hobby.

 

[Cainehulse]

Right I've got some super wine yeast now how would you suggest using it? Just pitch it straight away or make a starter?

 

[reddibaggie]

Personally I'd just pitch it and cross my fingers, time is of the Essence, cause there'll be no co2 protecting the brew. Get it in there, and you'll get your answer this time tomorrow.

 

[Cainehulse]

It's started fermenting now very slowly it has got 15litres of head space so not much airlock activity but atleast were getting somewhere now

 

[reddibaggie]

Good stuff. That is a lot of headspace to fill, just hope it's not to late to stop the brew going sour.

 

[Cainehulse]

Why would it go sour?

 

[reddibaggie]

The brew is a foodstuff and when it sticks around without a co2 layer on top there is a possibility that nasties can get in and infect it. Hopefully the yeast you put in before created enough of a layer to protect it. With any kind of alcohol brewing the co2 keeps it fresh, just like any other creature person animal or bacteria it cannot live in a co2 environment.