View Full Version : i am wondering if stuck or done?

09-13-2008, 12:30 PM
my first batch was brewed on aug 20th
7lbs of wildflower
7lbs clover
2tsp nutrient
2tsp energizer
lalvin ec 1116 2 packets
this was put in a 6 1/2 gallon carboy after being mixed in a bucket a vigorously aerated for at least 5 minutes
It got bubbling steady and was left alone till sep12 so just under four weeks after which
I split this into two 3 gallons carboys
one i put in 1 1/2 oranges
4 cloves
2 cinnamon sticks
4 chunks of crystalized ginger
2 tsp yeast nutrient
2tsp yeast energizer
the other
had 1red delicious apple
1 golden delicious apple
1 tsp cinnamon
2 tsp yeast nutrient
2tsp yeast energizer
taste very high alcohol
both were topped off with sugar water
since I did this there ghas not been any bubbling in the airlockbut, it does look to be tiny bubbles on the surface, is this stuck slow or done fermenting?

Medsen Fey
09-13-2008, 03:51 PM

Do both batches have the same gravity?
Was that yeast EC-1118, or K1V-1116?
What temperature are you fermenting at?

I'd recommend check the gravity again in each batch in a couple of days. If it is not dropping, then you are definitely stuck as the amount of sugar consumed (from 1.130 to 1.060) is nowhere near the tolerance level of the yeast. Since this started out as a traditional batch, the pH may have dropped too low, and if you can check it that might help keep things moving.

It is a good idea to aerate the must at least daily until the 1/3 sugar break. If you are stuck, since you are almost right at the halfway point, aerating it might help to get it going better.

If you are stuck, adding yeast hulls (ghosts) 1 gram per gallon will often help.

As a general rule, I don't recommend topping us with sugar water.

Endeavor to persevere!

09-13-2008, 09:03 PM
i took some new readings and the one with the apples is sg=1.080
the one with the oranges is sg=1.10
i tried ti shake up to aerate since this is the only means i have at my disposal
i need a ph tester or some strips which i will obtain in the next week since my local brew shop is only open two days a week

09-14-2008, 06:24 PM
okay now my apple cinnamon cyser seems to be perking slowly, but
the orange meth is not perky at all it seems to be clearing actually i hope i can save these batches