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Welshie
03-04-2014, 02:18 PM
I made 4 musts last weekend and they are not fermenting at all! Made them all on Friday and waited the 24 hours it stated after adding Potassium Metabisulfate to pitch the yeast. There is absolutely no activity in these carboys. This is my first time using Campden tabs and I can guarantee that is the culprit. I need some advise on how to get these going or if I need to repitch. Thanks!
Strawberry Lemon OG 1.100,4lbs clover honey, 2lbs strawberries, 5 meyer lemons, one gallon carboy.Montrachet yeast

Pineapple mead OG 1.092 2lbs clover honey, 1/2 can crushed pineapple and juice to make 46 oz. 1 gallon carboy, Montrachet yeast.

Apple cyzer OG 1.072 3lbs clover honey, 3 gallons cider, 3 gallon better bottle, Cote des Blanc yeast.

Cherry mead OG 1.090 3lbs clover honey, 1 lb cherries, one gallon carboy, red star champagne yeast.


Please Help!!:confused:

fatbloke
03-04-2014, 02:49 PM
Aeration, aeration, aeration.......

carboys will often not have a big enough air/liquid interface to allow the sulphur to be driven off. The yeast won't be dead just inhibited by the sulphur.........

mannye
03-04-2014, 03:41 PM
Time to get the blender out!

Welshie
03-04-2014, 06:19 PM
So, pull the airlock and bung and shake the snot out of it? Should I really get it into a blender? Sounds as if I drive off the sulfur, oxygenate it, and the yeast will just spring back to life. Should I aerate daily until I see activity?

Honeyhog
03-04-2014, 09:24 PM
A blender would work but a food grade pail with a lees stirrer or a clean paint stirrer on an electric drill might be easier.

fatbloke
03-05-2014, 03:19 AM
A blender would work but a food grade pail with a lees stirrer or a clean paint stirrer on an electric drill might be easier.

Concur with that idea....... but just the bucket and a stick blender or electric whisk would do the job.

The increased air/liquid interface make it easier to do the job and gives sulphites room to move into......

Or i f you have or can get the kit you could bubble it with air or pure O2 from a stainless air stone.......

WVMJack
03-05-2014, 03:30 AM
Somebody has to ask you how many camden tablets you added, and to make sure they were camden tablets and not something else. Did you proof any of the yeasts? Even though you are using different yeasts if they were all shipped at the same time they could have all been killed by a big freeze. You dont mention taking SG readings to determine if they arent working? WVMJ


I made 4 musts last weekend and they are not fermenting at all! Made them all on Friday and waited the 24 hours it stated after adding Potassium Metabisulfate to pitch the yeast. There is absolutely no activity in these carboys. This is my first time using Campden tabs and I can guarantee that is the culprit. I need some advise on how to get these going or if I need to repitch. Thanks!
Strawberry Lemon OG 1.100,4lbs clover honey, 2lbs strawberries, 5 meyer lemons, one gallon carboy.Montrachet yeast

Pineapple mead OG 1.092 2lbs clover honey, 1/2 can crushed pineapple and juice to make 46 oz. 1 gallon carboy, Montrachet yeast.

Apple cyzer OG 1.072 3lbs clover honey, 3 gallons cider, 3 gallon better bottle, Cote des Blanc yeast.

Cherry mead OG 1.090 3lbs clover honey, 1 lb cherries, one gallon carboy, red star champagne yeast.


Please Help!!:confused:

GntlKnigt1
03-05-2014, 11:52 AM
I concur with Honeyhog, Fatbloke and WVMJ....over campden the must? Dead yeast (am guessing this might be it)....No nutrient? Temp too cold or too hot when you pitched? Have you tried making a starter?

Questions questions.... Inquiring minds want to know.....

Sent from Arthur Dent's towel smothering a volume of Vogon poetry, some of which just leaked out.

GntlKnigt1
03-05-2014, 11:53 AM
Oh...and a bucket is WAY easier and better for primary fermentation than a carboy/demijohn. Cheaper too...and not as breakable or slippery.

Sent from Arthur Dent's towel smothering a volume of Vogon poetry, some of which just leaked out.

Welshie
03-05-2014, 12:51 PM
One Tablet was used per carboy as per recipe instructions.
All yeasts were pitched in accordance with instructions on package.
All yeasts were bought in homebrew store and then stored at my place at room temperature.
Specific gravity readings will be taken tonight before aeration.
All batches were given energizer and nutrient as per label/recipe directions

mannye
03-05-2014, 01:13 PM
pH readings will also help.


Sent from my galafreyan transdimensional communicator 100 years from now. G

GntlKnigt1
03-05-2014, 02:59 PM
Geez....he's eliminating most of the usual suspects....."scratches head"

Sent from Arthur Dent's towel smothering a volume of Vogon poetry, some of which just leaked out.

Welshie
03-05-2014, 03:12 PM
I do not have a way to test the ph of the mead. I'm what you call a noob....;D

Welshie
03-05-2014, 06:07 PM
Breaking my own rule of "no double posting", but here is an update.
OG for :
Cyzer-no change
Strawberry lemon-1.094(-0.006)
Pineapple-no change
Cherry-1.088 (-0.002)

Aerated the holy crap out of the cyzer with a drill and a beater paddle. The three one gallons were run through a blender in several small batches until they were homogenous and almost foamy. Transferred to another carboy, added energizer and nutrient, airlocked, and placed in a dark spot.

Fingers crossed and I am thankful for all the advice so far. Here goes nothing, right?

WVMJack
03-05-2014, 08:24 PM
Stored at room temp? Do you have another pck of yeast you can make starter with to make sure the yeast is alive and bubbling before adding a bit to each jug? If you were using powdered KM instead of camden tablets I would have thought maybe you accidentally used some sorbate? WVMJ

Welshie
03-05-2014, 09:21 PM
No, I purposely got the SMS in pill for and my KMS in powder to avoid confusion.???
I have some cuvee, champagne, and some cote des blanc that I could split up and repitch. How long would you recommend I wait to see if it restarts before repitching? Thanks!

Welshie
03-06-2014, 07:42 PM
Again with the double posting.......

Anyway, Pineapple has started! I repeat, pineapple has started! Bubbling away at 1 bubble every 3-5 seconds. I haven't given up on the other 3 and I am diligently working to resurrect them. I feel like Dr. Frankenstein(it's pronounced Frankensteen!). It's alive! Alive!!;D

Thanks again to all you Igors for helping me with my creation.

mannye
03-06-2014, 09:52 PM
Hump? What hump?

Honeyhog
03-06-2014, 10:25 PM
Frankensteen, then I must be Eye-gor.

Welshie
03-06-2014, 10:32 PM
While I have you all here, it's opinion time. Should I wait a bit to see if the others start up on their own or just go ahead and repitch?

MJ7
03-06-2014, 11:14 PM
While I have you all here, it's opinion time. Should I wait a bit to see if the others start up on their own or just go ahead and repitch?

Pitch, I've had some wines that required 6 pitches before launch.

mannye
03-07-2014, 12:00 AM
While I have you all here, it's opinion time. Should I wait a bit to see if the others start up on their own or just go ahead and repitch?

Yes, and go to amazon and get the El Cheapo pH meter... Do a search for El Cheapo

GntlKnigt1
03-07-2014, 05:44 AM
Hump? What hump?

I thought the hump was on the other side.....

mannye
03-07-2014, 09:00 AM
One of my favorite movies. Once I had to make a sales presentation for a new Spanish language TV station in Miami and they said, "Do something that will make us stand out." I tented my fingers like Mr. Burns and said "Excellent." And did http://youtu.be/K9Lo0gbzhAs


Sent from my galafreyan transdimensional communicator 100 years from now. G

GntlKnigt1
03-07-2014, 12:13 PM
One of my favorite movies. Once I had to make a sales presentation for a new Spanish language TV station in Miami and they said, "Do something that will make us stand out." I tented my fingers like Mr. Burns and said "Excellent." And did http://youtu.be/K9Lo0gbzhAs


Sent from my galafreyan transdimensional communicator 100 years from now. G

LOL... very cool !!

Welshie
03-07-2014, 12:51 PM
Repitched the remaining three with some RS Cuvee(Cyzer) and RS Champagne(Cherry and Strawberry/lemon). Fingers crossed! The pineapple keeps chugging along. It has blown its airlock twice now and I find myself shaking it every two hours to avoid a blow out. This thing is active!

GntlKnigt1
03-07-2014, 01:14 PM
RS? Is that a yeast? Do you have a link for it?

Sent from the Nexus of the Hitchhiker's Guide to the Galaxy which has been infected with Vogon poetry, some of which leaked out here.

Welshie
03-07-2014, 02:43 PM
Sorry, Red Star yeast.

WVMJack
03-07-2014, 10:50 PM
KMS potasium meta bisulfite
SMS sodium metabisulfite
potasium sorbate

what do you mean by SMS?

So is one of your original pitches working?

WVMJ



No, I purposely got the SMS in pill for and my KMS in powder to avoid confusion.???
I have some cuvee, champagne, and some cote des blanc that I could split up and repitch. How long would you recommend I wait to see if it restarts before repitching? Thanks!

WVMJack
03-07-2014, 10:53 PM
Do you have any idea why this is happening? After the second pack of yeast fails there has to be a problem, just keeping on pitching in more yeast in this situation seems to be ignoring some kind of issue that needs to be fixed? WVMJ


Pitch, I've had some wines that required 6 pitches before launch.

mannye
03-07-2014, 11:04 PM
Do you have any idea why this is happening? After the second pack of yeast fails there has to be a problem, just keeping on pitching in more yeast in this situation seems to be ignoring some kind of issue that needs to be fixed? WVMJ

I'm just sayin'...the only thing he hasn't been able to check is the pH. When all else has been eliminated... And I can't help but notice how acidic those that are still dead are... :) Betcha if you put a little bicarb (I know you're a newbie so you might not have potassium carbonate handy) just a 1/4 teaspoon of sodium bicarb might get them up and running....

Welshie
03-08-2014, 04:24 PM
1) SMS to me is sodium metabisulfate. This was not added to the musts. Only Potassium metabisulfate.

2) Mannye, I too would have thought that the ph was the problem. Cherries, pineapples, lemons, and strawberries are all acidic and I also believed that this was the cause.

3) I understand where WVMJack was coming from. The definition of insanity is doing the same thing over and over again and expecting a different result.

On a lighter note, all 3 one gallon batches are now bubbling beautifully and the fermentation is well under way. I spent last night whipping each one of them up with an electric mixer. It seemed to do the trick. I thank all of you for taking an interest in helping me out with all of your words of wisdom and insight into my problems.

The only remaining problem I now have is my 3 gallon batch of Cyser. It is my only remaining "problem child". I will be patient with it a little longer before I am once again looking for some kind of answers.

mannye
03-08-2014, 11:36 PM
I will stand by my suspicion. It was acidic. One little yeastie started working and then 2 and then they overcame the problem.

Welshie
03-09-2014, 04:41 AM
Any ideas on how to get these little engines that could started in my cyser? That sucker just won't start!:(

fatbloke
03-09-2014, 05:05 AM
Any ideas on how to get these little engines that could started in my cyser? That sucker just won't start!:(
More aertion, and maybe some potassium carbonate to buffer any possible excess acidity ?

If you're confident that there's enough nutrient etc for the yeast.

I'm thinking that if you work through what steps you've currently taken, given the ingredients you've used, and any chems involved, then while the issue might not leap out at you from the page, it might give you an idea of things worth checking........

Equally, could it just be an extended lag phase for some reason ?

My worst effort was with a kit wine - poor practice/technique on my part caused it to lag for 28 days before I saw signs of fermentation.

GntlKnigt1
03-09-2014, 06:56 AM
28 days? That's not lag...that's hibernation!

Sent from the Nexus of the Hitchhiker's Guide to the Galaxy which has been infected with Vogon poetry, some of which leaked out here.

rtu
03-09-2014, 09:44 AM
28 days? That's not lag...that's hibernation

And more patience than I'll ever be able to muster.

fatbloke
03-09-2014, 09:51 AM
28 days? That's not lag...that's hibernation!.

yes mate, drug induced coma i.e. sulphites..........

but it finished very well.......

Welshie
03-09-2014, 01:26 PM
I think I will aerate it again today and then I will let it be for a while. It was good yeast,plenty of nutrients,and good sterile technique was used while making it. We'll see.

joemirando
03-11-2014, 08:01 PM
Again with the double posting.......

Anyway, Pineapple has started! I repeat, pineapple has started! Bubbling away at 1 bubble every 3-5 seconds. I haven't given up on the other 3 and I am diligently working to resurrect them. I feel like Dr. Frankenstein(it's pronounced Frankensteen!). It's alive! Alive!!;D

Thanks again to all you Igors for helping me with my creation.

That's EYE-gore. ;)