ooops! I need help.

[Buckmaster40]

Here is my situation. I have a blueberry wine fermented dry in my secondary. I started a sp and realized after I dumped the first 2 bottles of lemon juice that the bottles were 48 oz, not 32 oz. So I essentially have all 3 bottles of lemon juice already in my primary. I have added the 3 tsp of nutrient and 1 tsp of energizer. My questions are these: can I use this blueberry slurry since it has fermented dry? My other question is how should I proceed with my sp having all my lemon juice already in primary? Should I go ahead and add remaining nutrient and energizer? Also, I have a pack of lavlin 1118 I can use if necessary. Any thoughts?

 

[Duster]

Well I haven't ran into this one so some others may be a bit more experienced. However If I was you, I would use the slurry, leave the nutrient and energizer divided up into two amounts as the recipe calls. You just wont add any additional lemon juice at a later date.

 

[Buckmaster40]

I was thinking I might add a few cups of the sp to the slurry at different intervals to try to kick off the fermentation instead of adding slurry to all 5.5 gallons of sp. Thoughts?

 

[MurphyTexas]

I'm not sure if your slurry has enough of what it takes. This is the lees from a secondary and not a primary? If it doesn't take off, just use the yeast to make a starter with some frozen concentrate and after it gets going, add it to the Lemon / sugar. Good luck!

 

[stujol]

I used a blueberry slurry in a batch of skeeter pee about a month ago. It had fermented dry in the primary. I also used the mesh bag of berries. It took right off with no extra work. There is a bit of a sulphur nose that is slowly dissipating tho so I would use more nutrient next time.

I'm starting another blueberry this week so I am going to repeat the experiment with 5 tsp of nutrient at the start and another three when the sg is down to 1.050.

 

[Buckmaster40]

I finally pitched my starter/slurry last night and It's chugging along nicely now. Started at 1.070 and 24 hrs later I'm at 1.060. It has about a 1/2 inch thick foam head on it though. Is that normal?

 

[phat]

Yeah. Mine did the same, nice heathy foam on top and an active ferment. Mine went from 1,070 to 1.050 in 24 hours, but I have a warm yeast friendly fermenting room

 

[Buckmaster40]

Ok. Racked my sp into my secondary this morning. It was at 1.000. Got home tonight and it is still boiling like crazy. How much longer can this go on?