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Old 09-24-2017, 06:36 PM   #11
Smok1
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Quote:
Originally Posted by Siwash View Post
Hey Smok1, the other yeast I have is ICVD254 - will this be ok? I don't have EC118 on hand but I guess I can get it tomorrow...

I have some nutrients too - What if I put it in and nothing happens and I am forced to press? Will the unused yeast that I just added create problem down the road? I am almost tempted to just press and just put up with a slightly sweater wine. I'd hate to lose $500 of must
Im no pro, just stating what i would do. Cooling down the must is a must if its too hot, if you pitched bm4x4 and you need Ec1118 to finish it off isnt a big deal, but at 4 days fermenting i wouldnt panic, like i said id start a starter batch of a strong yeast, ive never used d254, i know ec1118 and k1-1116 are strong, id start one of those in preperation. Ive read on here a 30 day ferment is ok, not my style but to each there own, i dont like a fast ferment as i have had one and taste like h2s, and i definitly wouldnt want to have a ferment take 30 days, i like seeing my ferment last 7-10 days.


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Old 09-24-2017, 06:51 PM   #12
Siwash
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Thanks... My ferment went really strong from Monday morning to Wednesday morning... then it quickly subsided... I think the heat did that. I just can't believe how hot is is this Sept here in S. Ont. We had a really wet and coolish summer... didn't expect this heat..

I will get some Ec118 and try to restart a fermentation but I will check my SG tonight to see if anything changed... maybe it's just really slow right now? Who knows but I think this heat really messed things up

thanks for your help

 
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Old 09-24-2017, 06:58 PM   #13
Smok1
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Nice, ive had some real luck making a starter by following hydration guidlines with goferm, 43c add goferm, 43-40c i add ec1118, then i add 30 cc (i have a big syringe) every hour into a big jar. I continue to add 30cc into the jar every other hour for 6 hours and then just let it feed on the sugars. If it looks like its getting too agressive then feed it more must, otherwise just keep it on hand, if u need it, pitch it in,

 
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Old 09-24-2017, 07:44 PM   #14
Siwash
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Have any of you pressed at more than 0 sugar? I think I'm at 1.007. My alcohol will be low (12% ish) and it will be slightly sweet... Maybe I will try it..

 
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Old 09-27-2017, 07:52 AM   #15
cmason1957
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Pressing doesn't stop the fermentation. It will cause the yeast to hiccup some, but I have pressed at higher than bone dry, due to time constraints and the wine finished up dry.

 
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Old 09-27-2017, 09:17 AM   #16
pgentile
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I agree with @cmason1957

 
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Old 09-27-2017, 09:50 AM   #17
Ajmassa5983
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Siwash started a new thread with this issue. And is now closer to 1.002 and possibly feeding a yeast starter afterwards. The thread @cmason1957 you described the steps for a yeast starter yesterday.
Stuck fermentation update
http://www.winemakingtalk.com/forum/...ad.php?t=57909
I'm in a similar boat with 2 current batches and have been piggybacking along too.
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