I've been working on a batch of Orange-spice Meth, but I'm afraid my ferment is stalling or stuck. I'm not sure if it is a bad recipie, bad yeast choice, not enough nutirient, or what...
I been able to keep the ferment temp a fairly steady 24-25C. Lavlin KV1-1116 should be ok until approx 16%ABV alcohol toxicity, and if by gravity I should be around 10%ABV, so it shouldnt be that, right?
So what might be causing my ferment to stall?
Thanks,
Douglas
Orange Spice Methglyn
Must Type: Honey, grape concentrate
Batch Size 25 litres
Fermentation Start Date: Apr 13, 2008
Yeast: Lavlin KV1-116
Additions
Apr 13, 10 gm Lavlin KV1-1116 (yeast, active dry)
Apr 13, 15 gm Bentonite (Rehydrated and added to must)
Apr 13, 1 L Riesling grape concentrate
Apr 13, 9 kg Alfalfa-Clover Honey
Apr 13, 60 gm Orange Zest (dried, grated)
Apr 13, 1 tsp@ DAP & Yeast Energizer (before innoculatoin)
Apr 14, 3/4 tsp Yeast Nutrient
Apr 14, 1/2 tsp Yeast Energizer
Apr 17, 1/2 tsp Yeast Energizer (1/3rd sugar break)
Apr 17, 1/4 tsp Yeast Nutrient & (1/3rd sugar break)
Apr 18, Removed Orange Peel bag
Measurements
Date Sugar Temp.
Apr 13, 1.120 27 C
Apr 15, 1.104 24 C
Apr 17, 1.080 25 C
Apr 18, 1.066 25 C
Apr 19, 1.060 26 C
Apr 21, 1.052 25 C
Apr 22, 1.050 24 C
Apr 24, 1.046. 25 C
Apr 25, 1.046. 25 C
I been able to keep the ferment temp a fairly steady 24-25C. Lavlin KV1-1116 should be ok until approx 16%ABV alcohol toxicity, and if by gravity I should be around 10%ABV, so it shouldnt be that, right?
So what might be causing my ferment to stall?
Thanks,
Douglas
Orange Spice Methglyn
Must Type: Honey, grape concentrate
Batch Size 25 litres
Fermentation Start Date: Apr 13, 2008
Yeast: Lavlin KV1-116
Additions
Apr 13, 10 gm Lavlin KV1-1116 (yeast, active dry)
Apr 13, 15 gm Bentonite (Rehydrated and added to must)
Apr 13, 1 L Riesling grape concentrate
Apr 13, 9 kg Alfalfa-Clover Honey
Apr 13, 60 gm Orange Zest (dried, grated)
Apr 13, 1 tsp@ DAP & Yeast Energizer (before innoculatoin)
Apr 14, 3/4 tsp Yeast Nutrient
Apr 14, 1/2 tsp Yeast Energizer
Apr 17, 1/2 tsp Yeast Energizer (1/3rd sugar break)
Apr 17, 1/4 tsp Yeast Nutrient & (1/3rd sugar break)
Apr 18, Removed Orange Peel bag
Measurements
Date Sugar Temp.
Apr 13, 1.120 27 C
Apr 15, 1.104 24 C
Apr 17, 1.080 25 C
Apr 18, 1.066 25 C
Apr 19, 1.060 26 C
Apr 21, 1.052 25 C
Apr 22, 1.050 24 C
Apr 24, 1.046. 25 C
Apr 25, 1.046. 25 C