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Old 04-27-2015, 05:36 AM   #21
dralarms
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And if I remember correctly, mine was slow to ferment also.

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Old 04-27-2015, 05:57 AM   #22
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So you are saying I need to use some southern patience for my southern sweet tea wine! That's a tough one! On the bright side, I so have a plum that is almost fermented dry now!

 
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Old 04-27-2015, 06:28 AM   #23
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I'm fermenting 1 gallon right now to try, Mine is fermenting slow as well.
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Old 05-03-2015, 03:47 PM   #24
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I started my sweet tea wine on 4/28 and knowing that it fermented slow I added some yeast energizer in the beginning. As of today the SG is at 1.000 I will rack it off Tuesday when I have a chance.

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Old 05-07-2015, 08:44 PM   #25
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Quote:
Originally Posted by Angelina View Post
I started my sweet tea wine on 4/28 and knowing that it fermented slow I added some yeast energizer in the beginning. As of today the SG is at 1.000 I will rack it off Tuesday when I have a chance.

What was your recipe? My sweet tea is still fermenting extremely slow. I started it on 4/21 at 1.09 SG and I just checked it and I'm at 1.06 SG. My temp is running around 74 degrees. Thanks for any help!

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Old 05-07-2015, 09:30 PM   #26
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Quote:
Originally Posted by JSquared View Post
Here is the recipe I'm thinking about for a 5 gallon batch,
5 giant tea bags (directions say 1 per gallon on box)
Sugar to SG 1.09
5 tsp yeast nutrient
5 tsp acid blend
2 1/2 tsp pectic enzyme
1 crushed campden tablet
Yeast thinking EC1118
Water to a little over 5 gallons

Thought???
JSquared, I used this recipe base plus one extra tea bag and I used the manufacturer recommended amount of yeast energizer. I am making a 6 gallon batch since I had a 5 gallon carboy available and I racked the extra gallon into a 1 gallon carboy to use for topping up. My OG was 1.070 temp 72. I made this weak so I could drink more of it on a hot summer day.


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Old 05-08-2015, 05:14 AM   #27
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Jsquared, I'd give it some yeast nutrient. It does seem to be running awfully slow.

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Old 05-08-2015, 12:07 PM   #28
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Are you stirring it very well twice a day? EC-1118 should be chugging along through that.
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Old 05-08-2015, 01:19 PM   #29
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Mine finished last week at .992. It took off after the second dose of nutrient.
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Old 05-08-2015, 07:45 PM   #30
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I have probably been a little lazy with the stirring, it's been a busy few weeks! I added 2 1/2 tsp of yeast nutrient tonight. I'll be more diligent about stirring and see if that helps too. Thanks for the advise from everyone!! It had only dropped from 1.06 to 1.058 from yesterday to today. Ugh, it's slow!

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