Heavywalker
Junior
- Joined
- Jul 8, 2011
- Messages
- 15
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On 6-28-2011 I started a 3 gallon batch of cranberry wine made from vintner's harvest fruit puree. Followed directions on the label and also made a yeast starter using red star Pasteur Champagne yeast. My fermentation room is temp controlled and stays at 72F.
Starting SG was at 1.088 things started off pretty normal and fermentation noticeably started after about 24 hours, however it never really picked up steam and eventually was stuck at 1.070 after a few days.
I repitched some more yeast it started to go a little bit but never took off and the SG never moved from 1.070. The must did have some minor fizzing but never took off at all.
Finally I made a larger starter over the course of a few days starting by re hydrating the yeast and adding about 1/2 cup of must every few hours until I had about a gallon of must that was fermenting pretty vigorously and added that to the must this was added on 7-9-2011. The fermentation seems to be going pretty strong and has been since I added the gallon starter. The only problem is that the SG after the first day was at 1.060 and has not moved since. What gives?
I did notice that the must looks kind of like a syrup and thicker than I would expect and was wondering if this could be the reason that the SG is not moving.
Any thoughts or suggestions would be appreciated. If you need any more info let me know and I will try and get you what you need to help.
Thanks.
Starting SG was at 1.088 things started off pretty normal and fermentation noticeably started after about 24 hours, however it never really picked up steam and eventually was stuck at 1.070 after a few days.
I repitched some more yeast it started to go a little bit but never took off and the SG never moved from 1.070. The must did have some minor fizzing but never took off at all.
Finally I made a larger starter over the course of a few days starting by re hydrating the yeast and adding about 1/2 cup of must every few hours until I had about a gallon of must that was fermenting pretty vigorously and added that to the must this was added on 7-9-2011. The fermentation seems to be going pretty strong and has been since I added the gallon starter. The only problem is that the SG after the first day was at 1.060 and has not moved since. What gives?
I did notice that the must looks kind of like a syrup and thicker than I would expect and was wondering if this could be the reason that the SG is not moving.
Any thoughts or suggestions would be appreciated. If you need any more info let me know and I will try and get you what you need to help.
Thanks.