PCharles
Senior Member
- Joined
- Apr 22, 2011
- Messages
- 460
- Reaction score
- 10
Well, I finally have a stuck batch.
I started my cranberry wine Saturday, five days ago. I had 3.5 gallons of cranberry juice and berries. My SG was 1.095 and the pH was rather low, 2.75. I added lelavin 1118 yeast using a yeast hydration procedure. Yeast nutrient and energizer were added. After seeing now activity, I've attempted make a more hospital brew by adding additional water. I was able to increase the pH to 3.0. I added disolved sugar to bring up the SG to 1.085. I also added a second dose of the same yeast. It's been 24 hrs from these changes and fermentation is still amoungst the missing. I've also been stiring 3 times per day.
I also put the fermenter in front of my fire logs to increase the temp. It's been rather warm this week with interior temp currently at 72F. I figure I'll wait another couple of days in hope of fermentation.
This is now a 6 gallon batch with a fruit bag holding berries.
Any suggestions?
Paul
I started my cranberry wine Saturday, five days ago. I had 3.5 gallons of cranberry juice and berries. My SG was 1.095 and the pH was rather low, 2.75. I added lelavin 1118 yeast using a yeast hydration procedure. Yeast nutrient and energizer were added. After seeing now activity, I've attempted make a more hospital brew by adding additional water. I was able to increase the pH to 3.0. I added disolved sugar to bring up the SG to 1.085. I also added a second dose of the same yeast. It's been 24 hrs from these changes and fermentation is still amoungst the missing. I've also been stiring 3 times per day.
I also put the fermenter in front of my fire logs to increase the temp. It's been rather warm this week with interior temp currently at 72F. I figure I'll wait another couple of days in hope of fermentation.
This is now a 6 gallon batch with a fruit bag holding berries.
Any suggestions?
Paul