I have a blackberry mel I'm making, that I started in primary with white clover honey, at about 1.078 OG, no boil, and fermented at about 70F with a mix of EC-1118 and 71B-1122 yeasts. I started the ferment with 5 tsp of yeast nutrient blend at pitch. When it reached 1.020, I racked into a clean bucket with 8 lbs of mashed, previously frozen blackberries.
I didn't add any more nutrient, figuring the blackberries would provide plenty. However, now after about four days on the fruit, the SG is down to 1.000, fermentation is slowed, but there is some sulphur being produced. Not eggy or rubbery, but definitely sulphur.
This morning I racked it off the fruit. Temp is still right around 68-70F. My goal in racking it now was to help halt the ferment, and degas it, which I did more of in the carboy by stirring briskly with a clean spoon handle. And I added 2 cups of honey with the thought of sweetening a little and getting the yeast to produce a tiny bit more gas to help flush out the sulphur.
Thoughts? Comments? Suggestions?
I didn't add any more nutrient, figuring the blackberries would provide plenty. However, now after about four days on the fruit, the SG is down to 1.000, fermentation is slowed, but there is some sulphur being produced. Not eggy or rubbery, but definitely sulphur.
This morning I racked it off the fruit. Temp is still right around 68-70F. My goal in racking it now was to help halt the ferment, and degas it, which I did more of in the carboy by stirring briskly with a clean spoon handle. And I added 2 cups of honey with the thought of sweetening a little and getting the yeast to produce a tiny bit more gas to help flush out the sulphur.
Thoughts? Comments? Suggestions?
