View Full Version : Stuck fermentation?

08-13-2005, 10:06 AM
I'm hoping to get some suggestions on what to do with what appears to be a stuck fermentation. I initially posted on the NewBees forum, since I am one, but I'd like to hear other opinions, if there are any. Here's the initial thread:


Last night (8/12), there was still no bubbling in the airlock, so I re-oxygenated (twice, 30 sec. through a 0.5-micron diffusion stone) and stirred the must with a sanitized racking cane. This morning, still nothing in the airlock. However, I did notice a lot of small bubbles at the surface, and they appeared to be coming and going pretty frequently. SG now reads 1.074. Do I just need to be more patient, or is something wrong? If the latter, what should I do?

Thanks for any ideas! I'd really rather not have to pour this down the drain...

David Baldwin
08-13-2005, 02:13 PM
Shine a bright light through your carboy. You should be able to see the bubbles even if your airlock isn't showing much activity. If the 1116 has taken hold it should ferment out. Your choice of 1116 to restart the stuck ferment was a good one.

You may also want to check your Ph. I had a stuck batch that defied all my attempts to restart it. It cleared beautifully, and eventually I gave up and have been drinking it. It's WAY too sweet, but it's tasty enough to down a mug now and then.

Good luch.


08-13-2005, 02:35 PM

In your brewlog, you don't mention temperature. At what temp did you pitch? At what temp has the must been since then? What's its temp now? Have there been temp fluctuations, or has it been reasonably stable?

Besides David's suggestion to check Ph, that's all I can think of, off the bat. (Of course, I don't even masquerade as an expert, so take my advice with a grain of salt... ;) )



08-13-2005, 10:45 PM
Pitched at 70-75 deg., and the temp has been in that range whenever I checked. Right now it's at 72. I need to get pH strips to determine pH.