Slow fermentation progress, should I worry yet?

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arcticsid

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Concerned the current batch may not be progressing. On Jan 14, I started with 6-(160oz) cans of Safeway grape juice concentrate, 64 oz Langers Cran/Raspberry Juice(premixed), 2 1/2 gallons of water and 5# of sugar, 1/2 tbls of yeast nutrient and 1/4 tsp s-meta. I shook the hell out of it for about 2 mins and allowed it to rest overnight. The next day I added one sachet of Montrachet which was hydrated @ 105dgrs for 15 mins. I poured in the yeast mxture without stirring. My starting SG was 1.10@80dgrs. It has been in a carboy without airlock at around 72 dgrs. Didn't notice an agressive bubble action, but there was some action, with little foam on top. Today the SG was 1.060 @ 72 dgrs.

Should have I expected the SG to have came down more after 9 days? Or should I just be a bit more patient? Should I pitch another sachet of Montrachet?

As always your input is appreciated!

Troy
 

Wade E

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I would probably give it another tsp of nutrient but fermentation is going ok for a Montrachet yeast, it could probably use 1 tsp of yeast energixer also. Do you know what the ph or ta of the must was?
 

arcticsid

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Sure don't Wade. May be a day or so for I can get more energizer. Think I'll be okay till then? Do you think my progress would have been different had I used another type of yeast? I wanted to use Pasteur Red again, but they were out, so I settled for the Montrachet.
Thanks Again.
Troy
 

Wade E

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All yeasts perform different, Some are fast movers and some go nice and slow, its not a bad thing. The only reason I say to add more nutrient and some energizer is because Montrachet is notorious for causing H2S problems whe there is a nutrient deffiency with with wine. Otherwise that slow fermentation is fine.
 

Sacalait

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Cooked down ripe bananas work well to...the yeasties love them.
 

Wade E

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Very true, they dont have to be cooked down just very ripe as in black skins.
 

arcticsid

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The banana trick sounds interesting. What should I do with it? Chop it, smash it, ? And just toss it in? Also, remeber this batch is still in the primary. Most everything I understand so far about the primary, is that is normally ready to transfer to the secondary in 10 days or so. How long is too long?
Troy
 

Conquistadude

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my understanding is its not a matter number of days, but what the sg tells you. :D

We slice the bananas in 1 inch thick rounds
 

arcticsid

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Yeah, I quess I should know that to be true by now Con, and I also know patience is key to this obsession. I just hadn't heard of the SG taking that long to come down. Maybe the wine is getting tired of me shining the flashlight on it everyday to look for bubbles:) I haven't messed with it stirred or anything else, but I admit, I sure "check" on it a couple times a day:D That I suppose proves this is no longer a hobby, but developing into an obsession quicker than the wiine is willing to "brew". :)
Troy
 

Conquistadude

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well just like Wade says some yeast just goes faster. our raspberry-pineapple took over 2 weeks to go from 1.1 to 1.010. but our Watermelon Green apple went from 1.075 to 1.040 over night. Its not an exact science, just a very fun one lol.

I suppose proves this is no longer a hobby, but developing into an obsession quicker than the wiine is willing to "brew". :)
hobby=obsession=hobby...in other words the SAME :D:D
 

arcticsid

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Sure appreciate the reassurance Con, and the rest of you. At the risk of repeating myself and the others who know, PATIENCE! Still wondering, however, how long to wait before I try another SG reading? And is there anything I can do to help it along, with or with out an energizer catalyst, stir it, etc?
Troy
(PS, my first batch I used Pasteur Red and within a few days I could hear it fizzing at night, at first I thought it was just the ringing in my ears and than I realized it was just going that aggressively, and that batch took 11 days to come down to 1.020}
 
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Conquistadude

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well check again and see what is the internal temperature of the must? I no secret that you live in a warm part of the world :D
 

arcticsid

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Con, it is no secret around here that I keep my cabin beyond warm. When I have visitors I need to turn the heat down for them. So the problem isn't the heat or consistench of it. My carboy sits on the fridge and I have a thermometer sitting next to it and the temp usually is around 72-75. I have oil heat so I know fluctuation in temp isn't a problem. I have been able to maintain a consistency that should be proper for fermenting. I realize I may be getting overly concerned but geez, I don't want my wine to catch a cold!:)
Troy
 

Conquistadude

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I am sure it does not have the sniffles lol. But I know that the temp inside the must can sometimes be upwards of 10* different in either direction then it is outside the must. Mine was 71 outside, but was 63 inside, could have just been my luck though lol :D
 

Sacalait

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The way I do it is find really ripe bananas 1/gal and mash them up good then put them in a sauce pan with enough water to cover. Bring to a boil for 10-20mins, cool and add to the must, primary or secondary. Use this where it is needed most.
 

Chateau Joe

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Did you check your SO2 levels? I little to much K-meta will kill your little yeatsies.
 

arcticsid

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Checked my SG today, It read 1.050@70dgrs, 3 days ago it was 1.060 so it IS coming dow. Am I still in the running? Haven't had an opportunity yet to get any energizer or banana.
 

shoes

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Checked my SG today, It read 1.050@70dgrs, 3 days ago it was 1.060 so it IS coming dow. Am I still in the running? Haven't had an opportunity yet to get any energizer or banana.
its just cooking slow Troy. i noticed that when i used the Monch(sp) yeast, i like the Lavalin 1118. lets you see it go!
 

arcticsid

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I got dome yeast nutrient today, gonna give it a shot, say 1/2 rsp dissolved in water and pour it in. Nice looking batch tastes hopeful, I hope I don't mess it up.
Troy
 

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