Hello,
I have a batch of plum wine in a 23L glass carboy that has just had its first racking after 1 month secondary fermentation. SG has gone from initial 1.052 to 1.042 (slower than any wine I've made previously).
I normally use EC1118 yeast but this time my local supplier gave me some Lalvin ICV-D254 which I have used but noticed fermentation has been significantly slower.
Primary fermentation took a few days to start, I think I killed my first sachet of yeast by pitching it without rehydrating into a must with about 5 campden tablets dissolved. Second attempt with rehydration seemed to work after another day or two.
Moving into secondary seemed to be OK albeit a consistently slow bubble rate with some foam which I'm not used to seeing.
During this last racking I added 2 more campden tablets and I think I may have killed my yeast as no bubbling for about 3 days.
Thinking of giving it another couple of days and if no activity, using EC1118 which seems to have dealt with this number of campden tablets fine in the past.
Any thoughts? Will switching yeasts have a problematic effect on flavours?
Thanks in advance
I have a batch of plum wine in a 23L glass carboy that has just had its first racking after 1 month secondary fermentation. SG has gone from initial 1.052 to 1.042 (slower than any wine I've made previously).
I normally use EC1118 yeast but this time my local supplier gave me some Lalvin ICV-D254 which I have used but noticed fermentation has been significantly slower.
Primary fermentation took a few days to start, I think I killed my first sachet of yeast by pitching it without rehydrating into a must with about 5 campden tablets dissolved. Second attempt with rehydration seemed to work after another day or two.
Moving into secondary seemed to be OK albeit a consistently slow bubble rate with some foam which I'm not used to seeing.
During this last racking I added 2 more campden tablets and I think I may have killed my yeast as no bubbling for about 3 days.
Thinking of giving it another couple of days and if no activity, using EC1118 which seems to have dealt with this number of campden tablets fine in the past.
Any thoughts? Will switching yeasts have a problematic effect on flavours?
Thanks in advance