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Thread: stuck fermentataion?

  1. Default stuck fermentataion?

    3 gallons
    about 20 kiwis and a maybe 10 lbs of strawberries that I juiced and put in primary
    OG 1.141

    pitched the yeast on 8/10, its now 9/7
    on 9/3 it was at 1.06
    last night I checked it and it still hasnt moved, so i added a little yeast nutrient and today its still the same.
    should I be worried?

    I'm not in ideal temp, it ranges from 70-80 in my room and theres nothing I can really do about it, no AC

  2. #2
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    Default

    Can you provide the full detail?
    Yeast strain?
    What nutrients in what amounts did you add?
    Can you check pH?
    Did you aerate?

    Also, try searching the term "swamp cooler"
    Lanne pase toujou pi bon
    (Past years are always better)

  3. Default

    Quote Originally Posted by Medsen Fey View Post
    Can you provide the full detail?
    Yeast strain?
    What nutrients in what amounts did you add?
    Can you check pH?
    Did you aerate?

    Also, try searching the term "swamp cooler"
    I added 3 tsp of nutrient right off the bat, I had shaken it up multiple times every day / other day when it was starting out but I didn't open it all that much until yesterday (when I added another half tsp of nutrient)
    I think I'm going to move it to the basement, should be about 65 down there and pitch another half packet of the same kind of yeast lalvin 118

  4. #4
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    Default stuck fermentataion?

    Uh. Are you sure it's not 1.006?
    Ec118 is one of the hardest yeasts to stick.
    1.141-1.006= 135 points
    Which is just over 18%, the rated tolerance of this yeast.
    Check your hydrometer, it may just be done.
    I've had ferments finish in days before.
    Was it warm? You've certainly fed and cared for it well.

    Edit: 70-80 is very warm.
    IMHO it's definitely done.
    Check your gravity reading again.
    Mae'r teithiau golau ceffyl eto

  5. Default

    Quote Originally Posted by kudapucat View Post
    Uh. Are you sure it's not 1.006?
    Ec118 is one of the hardest yeasts to stick.
    1.141-1.006= 135 points
    Which is just over 18%, the rated tolerance of this yeast.
    Check your hydrometer, it may just be done.
    I've had ferments finish in days before.
    Was it warm? You've certainly fed and cared for it well.

    Edit: 70-80 is very warm.
    IMHO it's definitely done.
    Check your gravity reading again.
    I'm sure. It's 1.06 not .006

  6. #6
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    Default

    Ok. :-(
    This is very unusual. Ec1118 is normally used to restart stuck ferments, as it's so hard to kill.
    To avoid this confusion, we always give 4 digits when stating gravity, ie 1.060
    It makes it obvious there hasn't been a typo, or a misread.
    Mae'r teithiau golau ceffyl eto

  7. #7
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    If this is the case it's only halfway there.
    The hot temp won't have killed it, but it will produce odd flavours when hot.
    Check your pH, it's the only other reason I can think it would fail, but the fruit should have buffered that.
    I'm going to have to leave you to Medsen or somebody with more experience.
    All I can suggest is repitching after making a starter.
    Mae'r teithiau golau ceffyl eto

  8. Default

    Quote Originally Posted by kudapucat View Post
    If this is the case it's only halfway there.
    The hot temp won't have killed it, but it will produce odd flavours when hot.
    Check your pH, it's the only other reason I can think it would fail, but the fruit should have buffered that.
    I'm going to have to leave you to Medsen or somebody with more experience.
    All I can suggest is repitching after making a starter.
    Already did re pitch and added energizer today. Will check again In a few weeks

  9. #9
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    Default

    Quote Originally Posted by ryanshanaman View Post
    I added 3 tsp of nutrient right off the bat, I had shaken it up multiple times every day / other day when it was starting out but I didn't open it all that much until yesterday (when I added another half tsp of nutrient)
    Which nutrient was added? White crystals or tan powder?
    Can you check the pH?
    Last edited by Medsen Fey; 09-09-2014 at 07:15 PM.
    Lanne pase toujou pi bon
    (Past years are always better)

  10. Default

    Quote Originally Posted by Medsen Fey View Post
    Which nutrient was added? White crystals or tan powder?
    Can you check the pH?
    White crystals, kind of like rock salt looking stuff (not Fermax)
    I just added energizer today, and was told not to open it for a few weeks. I have a good stir and shake / added oxygen when I added it so hopefully that does the trick. If not, I'll post back here with a ph reading. Will it alert you if I quote your comment like this?

  11. #11
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    It will alert most of us if you just reply to the thread. Quoting does not trigger an alert.
    Mae'r teithiau golau ceffyl eto

  12. #12
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    You should probably check the pH. It sounds like that could be the problem.
    Lanne pase toujou pi bon
    (Past years are always better)

  13. Default

    Quote Originally Posted by Medsen Fey View Post
    You should probably check the pH. It sounds like that could be the problem.
    Ok, well should I wait a week and see if the energizer does anything? Like I said I was told not no open it for a while once I add it..

  14. #14

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    He's likely a wine guy that told you that. Mead is not nearly as susceptible to infection as wine or especially beer. Just make sure anything that touches the mead,like your wine thief or pH meter, whatever, is sterilized and it will be okay.
    Duct Tape Is Like The Force, It Has A Light Side, A Dark Side, And It Holds The World Together

  15. #15
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    I'd check the pH now. If it needs adjustment, sooner is better than later.
    Lanne pase toujou pi bon
    (Past years are always better)

  16. Default

    Quote Originally Posted by Medsen Fey View Post
    I'd check the pH now. If it needs adjustment, sooner is better than later.
    Ok well I checked the gravity again today and still no change even after the energizer, so used a wand to put some in a glass and I will be taking it into the brew shop on the way to work tomorrow and get test strips. I'll report back with the results / what advice they give me

  17. #17

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    Quote Originally Posted by ryanshanaman View Post
    I had shaken it up multiple times every day / other day when it was starting out but I didn't open it all that much until yesterday
    This may seem very obvious, but who knows.. Did you open the carboy while you were shaking? Fermentations create a blanket of CO2 at the top of the carboy/bucket. If you do not open the carboy you would not be aerating while shaking, you'd just be releasing excess co2 that is trapped in the must, but no air gets in. While shaking I like to open it up, shake to degas, wait a moment for the CO2 to clear, and shake again so air is introduced inside the must. P.s for such a mead go for multiple times every day to be on the safe side. Also, you might want to keep aerating till at least the 1/3 sugar break.
    Proper yeast nutrient is also very important for such a mead. Fermaid k and Tronozymol seem to be the best. Fermax also should get the job done most of the time. There are probably many other brands which are adequate. However, what you described could have been just straight DAP (diammonium phosphate) which alone may often not be enough in mead. Read up on nutrients when you get the chance

    TL; DR. Basically proper aeration and nutrients are important. PH could also be an issue.. Btw a digital PH reader should be better than strips and they sell for under $10
    "Shouldn’t we say wine is a mead-like beverage made with grapes substituted for the honey?" - Steve Piatz

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