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Thread: I am trying to stabilise a pyment.

  1. #1
    Join Date
    Aug 2012
    Location
    Wath-upon-Dearne, South Yorkshire
    Posts
    167

    Default I am trying to stabilise a pyment.

    Recipe:
    1 gallon
    1 quart white grape juice
    3lbs Local Honey
    K1116 -V (whatever it's called) Lalvin yeast
    water to 1 gallon
    pectic enzyme
    nutrients
    sultanas near end of fermentation

    At six months old the specific gravity was 1.000, and I stabilised it. Then after a week back-sweetened using the same honey to 1.020.

    After a couple of months (20th April 2016) I noticed slow airlock activity and a sediment had formed. I racked as it was now completely clear (perhaps it wasn't earlier on) and am using a wine-saver pump to degass it.

    It is as I said very very clear and I have been degassing for about five days in the hope that I can re-stabilise but every day when I degass there are just as many bubbles as the previous day.

    What can I do? should I re-stabilise or let it have its own way?
    DRINK!

  2. #2

    Default

    Toss it in the fridge first and let it clear. May take awhile. Rack onto your stabilizing agents.

    Sent from my SM-G920V using Tapatalk
    Making fake establishing dates since 1864!

  3. #3
    Join Date
    Oct 2014
    Location
    Northeast Mississippi
    Posts
    462

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    Default

    Has the F.G. changed from being 1.020? If no, there is no need to stabilize again.

  4. #4

    Default

    Yes. Your hydrometer is the only truth telling device at this time. If it's just gas and the machine is taking so long try stirring it gently a few days or more with a lees stirrer.
    7 out of 4 people have a hard time using their hydrometer!

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