Quantcast

stuck fermentation

Wine Making Talk

Help Support Wine Making Talk:

Joe Callow

Member
Joined
Dec 27, 2009
Messages
42
Reaction score
0
2 weeks ago I racked raspberry from the primary to a carboy. At that time it was 1.020. Now it's at 1.010 and hasn't moved all week. Also, it's very thick looking. You can tell the pulp that made its way out of the bag is suspended in the solution.
What can I do?
 

Goodfella

Senior Member
Joined
Dec 7, 2008
Messages
1,514
Reaction score
1
What was the starting SG?

I would start out by giving it a very good stir, and possibly using a very small amount of yeast nutrient.
 

winemaker_3352

Senior Member
Joined
Feb 21, 2010
Messages
5,432
Reaction score
50
What is the temp you are fermenting at?

That can hinder your fermentation as well - if not - do like goodfella suggested.

If that doesn't work - then get lavlin EC-1118 - this yeast is designed for stuck fermentations.
 

Rock

Senior Member
Joined
Dec 29, 2009
Messages
286
Reaction score
3
2 weeks ago I racked raspberry from the primary to a carboy. At that time it was 1.020. Now it's at 1.010 and hasn't moved all week. Also, it's very thick looking. You can tell the pulp that made its way out of the bag is suspended in the solution.
What can I do?
Could i ask why you would rack off the primary so soon,before finishing fermenting?Never made raspberry wine before,but i wouldn't rack off primary unless complete.What kind off yeast did you use?
 

Wade E

Premium
Joined
Jul 3, 2006
Messages
33,224
Reaction score
272
Many people rack out of primary before fermentation is complete but I dont strictly for this reason as you leave too much viable yeast behind sometimes. I yank the fruit out at about 7-10 days after starting depending on the temps and then I would just put under airlock after sg got down to around 1.020 and still stir every other day at that point so the yeast doesnt get burried under sediemnt. As far as your wine goes now if the temp is below 70* then get it back up to around 75* and stir it. If after a gfew days after getting the temp up its still not doing anything then either live with that or rack your wine onto the slurry of another wine that has completed.
 

arcticsid

Arctic Contributor
Joined
Oct 26, 2008
Messages
4,203
Reaction score
57
Wade, would it be wrong to suggest if it doesnt go to splash rack it?

The first time I ran into this problem, it was you who suggested "splashing" it, and it came back to life almost immediately.
 

Tom

Senior Member
Joined
Nov 6, 2006
Messages
11,356
Reaction score
95
Yes splash is OK but in the primary. I would stir vigorously and add energizer and/or nutrient
 

Wade E

Premium
Joined
Jul 3, 2006
Messages
33,224
Reaction score
272
Stirring vigorous to get lots of air in there is basically the same thing with just a littkle less air and at this point in the game you dont want excessive amounts of air as it can oxidise your wine. if you gad sulfite in there and were having a sulfur problem splash racking would be the absolute way to go.
 

arcticsid

Arctic Contributor
Joined
Oct 26, 2008
Messages
4,203
Reaction score
57
Got ya!
I guess I wasn't thinking that he was down this far.
 
Top