Wooden
Junior
- Joined
- Apr 9, 2016
- Messages
- 28
- Reaction score
- 4
Hi guys, this is my first wine/mead type beverage.
Unfortunately, it has been about 2 1/2 to 3 weeks now, (fermentation started swiftly) and I am still only at 1.065. I am not impatient here, just worried that I might not have a healthy ferment to complete the ferment (would like to ferment dry and back-sweeten to taste).
I believe fermentation is still active (wine is very bubbly and some airlock activity) but I am concerned that this could be the start of a stuck fermentation.
Recipe/procedure below:
Maple wine (made from unfiltered maple sap cooked down to OG of 1.092.
OG: 1.092
Current gravity: 1.065
Yeast: lalvin D47 (rehydrated per mfr instructions)
Yeast nutrient: 1 tsp/gal
Acid blend: 1 tsp/gal
Fermentation temp: 65 deg F
Procedure: I cooled the must to pitching temp with a wort chiller, then poured aggressively into fermenter (bucket) and stirred to aerate must.
I placed an airlock on the fermenter (perhaps this is where I went wrong).
Wine right now tastes good, just way too sweet. I would like to get a full ferment, fermenting to dry and then backsweetening.
Here are my ideas/options I am aware of (please suggest to me which technique/combination of techniques would be appropriate, and in which sequence)
A) aerate/stir must (will I oxidize though?)
B) add yeast nutrient
C) add yeast energizer
D) pitch a more aggressive yeast (EC-1118/KV-1116/Pasteur Champagne/Premier Cuvée?)
E) some combination of A,B,C, and D (please specify!)
F) Other
G) Pitch another pack of D-47? And more nutrient, or some variation of this?
Thanks,
Wooden
Unfortunately, it has been about 2 1/2 to 3 weeks now, (fermentation started swiftly) and I am still only at 1.065. I am not impatient here, just worried that I might not have a healthy ferment to complete the ferment (would like to ferment dry and back-sweeten to taste).
I believe fermentation is still active (wine is very bubbly and some airlock activity) but I am concerned that this could be the start of a stuck fermentation.
Recipe/procedure below:
Maple wine (made from unfiltered maple sap cooked down to OG of 1.092.
OG: 1.092
Current gravity: 1.065
Yeast: lalvin D47 (rehydrated per mfr instructions)
Yeast nutrient: 1 tsp/gal
Acid blend: 1 tsp/gal
Fermentation temp: 65 deg F
Procedure: I cooled the must to pitching temp with a wort chiller, then poured aggressively into fermenter (bucket) and stirred to aerate must.
I placed an airlock on the fermenter (perhaps this is where I went wrong).
Wine right now tastes good, just way too sweet. I would like to get a full ferment, fermenting to dry and then backsweetening.
Here are my ideas/options I am aware of (please suggest to me which technique/combination of techniques would be appropriate, and in which sequence)
A) aerate/stir must (will I oxidize though?)
B) add yeast nutrient
C) add yeast energizer
D) pitch a more aggressive yeast (EC-1118/KV-1116/Pasteur Champagne/Premier Cuvée?)
E) some combination of A,B,C, and D (please specify!)
F) Other
G) Pitch another pack of D-47? And more nutrient, or some variation of this?
Thanks,
Wooden
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