Winexpert Customer Service to Paco
show details 8:06 PM (36 minutes ago)
Hi Pascal,
Yeast has to work extra hard in a high sugar, high alcohol must such as port. The key to success is to keep it really warm, right from the beginning. What I suggest you do now is:
Ensure that the must is warmed to between 25-28C (75-80F).
Stir vigorously to rouse the yeast into suspension.
Wait two days and re-check gravity and temperature—maintain 25-28C (75-80F).
Meanwhile, make a yeast starter: Warm 2 cups of apple juice (make sure it does not contain any sulphites or other preservatives) to about 85F. Stir in a teaspoon of yeast nutrient. Stir vigorously to incorporate some oxygen. Sprinkle a packet of wine yeast--Lalvin EC-1118 is the best. After 24 hours, or the onset of very vigorous activity, pour the mixture into your must. Don't worry about changing the flavour; it won't be significant, and a small flavour change is less important than getting your must going ASAP.
There is another possibility if you have any other wine in the primary fermentation stage. After racking the wine from primary to secondary, you can make use of the yeast sediment left behind. Any red or white wine will provide a large amount of alcohol tolerant yeast that will get your port going again. Rack or pour the port onto the sediment and stir vigorously. Again, ensure that the must is between 25-28C (75-80F).
Please keep me posted as to how it’s going.
Cheers,
Joanne Harris
Customer Service
-----Original Message-----
From: Paco
Sent: Tuesday, February 16, 2010 8:46 PM
To: Winexpert Customer Service
Subject: Re: Winexpert Inquiry
I've already done that?!...
I start fermenting this Port at around 20°C but last week, after realizing I had a problem, the local homebrew store cleark who sold me the kit told me that I should have known to ferment this kit at 24-26°C minimum (Oh, great! Now you tell me?!). So for the last week or so, it's been sitting (and stirred) at around 24°C.
How disapointing if this Port end up for sweet... I hope you'll be able to help me...
Pascal
On Tue, Feb 16, 2010 at 5:40 PM, Winexpert Customer Service <_____> wrote:
Hello,
Thank you for your contact. Give the batch a vigorous stir with a long handled spoon to get the yeas up off the floor into action again.
What was the temperature when you tossed in the yeast right up until today?
I look forward to your response.
Cheers,
Linda Kazakoff
Customer Service
-----Original Message-----
From: Pascal
Sent: Tuesday, February 16, 2010 9:47 AM
To: Winexpert Customer Service
Subject: Winexpert Inquiry
A form submission has been received from
http://www.winexpert.com/contact-us
NAME: Pascal
EMAIL:
PHONE:
MESSAGE: My Port is stuck at 1.020 after chaptelization. It's been 3-4 weeks now and it's not changing anymore. I've tried swirling it everyday as well as moving it to a warmer area (~24°C) without luck. What can I do? Am I screwed with this Port.
Sel. Port 072790900078