edit: My lastest update: http://www.winemakingtalk.com/forum...uck-fermentation-45566/index4.html#post520631
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It seems several of my wines do not ferment fully when I add sugar. Ive had this happen to some grape concentrate wines and a few other ocean spray wines. This was all before I was using a hydrometer so I got no exact numbers.
Few weeks ago I read post on this forum saying fermenting water works ok (either after carbon filter (which I got many not being used) and/or coolaid mix once its done). I figured id give it a try with tap water and sugar with a SG of 1.1 a try with my Red Star Premier Cuvee. If it all went horrible wrong id be out under $5.
May 11th: 1.100 reading on SG. Also added about 3/4th of tsp of meta-k. Sealed with with plastic bag and elastic.
May 12th: Put in 1 tsb of yeast nutrients . Put in one pack of premier curver yeast. Added coffee fitler on top with elastic and just a loss bag on top (to give it oxygen).
May 13th: Bubbles going good, added airlock.
May 14th: SG: 1.096 but very bubbly due to yeast, may not be accurate
May 18th: SG: 1.090. Was bubbly for last 4 days. After taking SG I stirred it.
May 21th: SG: 1.089 in 3 gallon carboy.
Why do you think its slowed down and almost stopped? This always seems to happen when I use lots of sugar, it goes fine for about a week then slows down big time. The sugar water looks fine and smells fine.
I do not care much about the sugar water wine batch, but tonight I also started two new apple wine batches and I do not want it to happen to them. Both these batches are sort of a test, as the highest ive ever gone with apple wine before was about 10% (before hydro reading so its just an estimate)
My two new apple juice batches:
Batch 1# SG 1.088 (12% potential) about 3.5 gallons in 5 gallon carboy.
Batch 2# SG 1.110 (15% potential) about 4.9 gallons in 5 gallon carboy.
Both added meta-k, both Allens juice, and both currently sitting in carboy until tomorrow (waiting 24 hours) to add yeast. I think I will use 7112 yeast on both(instead of the Red Star Premier Cuvee) and about 2 tsb of yeast nutrients on both .
What can I do to help these batches not get stuck? I was thinking of maybe using both 7112 yeast, and adding two packets to the SG 1.11 batch (ive never added two yeast packets before)?
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It seems several of my wines do not ferment fully when I add sugar. Ive had this happen to some grape concentrate wines and a few other ocean spray wines. This was all before I was using a hydrometer so I got no exact numbers.
Few weeks ago I read post on this forum saying fermenting water works ok (either after carbon filter (which I got many not being used) and/or coolaid mix once its done). I figured id give it a try with tap water and sugar with a SG of 1.1 a try with my Red Star Premier Cuvee. If it all went horrible wrong id be out under $5.
May 11th: 1.100 reading on SG. Also added about 3/4th of tsp of meta-k. Sealed with with plastic bag and elastic.
May 12th: Put in 1 tsb of yeast nutrients . Put in one pack of premier curver yeast. Added coffee fitler on top with elastic and just a loss bag on top (to give it oxygen).
May 13th: Bubbles going good, added airlock.
May 14th: SG: 1.096 but very bubbly due to yeast, may not be accurate
May 18th: SG: 1.090. Was bubbly for last 4 days. After taking SG I stirred it.
May 21th: SG: 1.089 in 3 gallon carboy.
Why do you think its slowed down and almost stopped? This always seems to happen when I use lots of sugar, it goes fine for about a week then slows down big time. The sugar water looks fine and smells fine.
I do not care much about the sugar water wine batch, but tonight I also started two new apple wine batches and I do not want it to happen to them. Both these batches are sort of a test, as the highest ive ever gone with apple wine before was about 10% (before hydro reading so its just an estimate)
My two new apple juice batches:
Batch 1# SG 1.088 (12% potential) about 3.5 gallons in 5 gallon carboy.
Batch 2# SG 1.110 (15% potential) about 4.9 gallons in 5 gallon carboy.
Both added meta-k, both Allens juice, and both currently sitting in carboy until tomorrow (waiting 24 hours) to add yeast. I think I will use 7112 yeast on both(instead of the Red Star Premier Cuvee) and about 2 tsb of yeast nutrients on both .
What can I do to help these batches not get stuck? I was thinking of maybe using both 7112 yeast, and adding two packets to the SG 1.11 batch (ive never added two yeast packets before)?
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