I started a 5 gal batch of pear wine from pear juice that i made in the juicer last fall and froze it till now.
5 gal pear juice (sg 1040)
10 tsp acid blend
2.5 tsp pectic enzyme
1 1/4 tsp grape tannin
5 tsp yeast nutrient
4 lbs raisins
added sugar to 1088 sg
fermentation was strong with lots of foam after the first day
by day 6 fermentation slowed and sg was 1000.
I thought I would try out my new vacuum pump to transfer it to the carboy.
now this is not you average vacuum pump, it has a 1 hp motor, it really sucks !!!! So when i started to transfer and got about 2 inches in the carboy the foam went crazy and it foamed all the way to the top of carboy. I shut off the pump let it settle and repeat the same process till all was all transferred. I left all the sediment in the primary. But now I an not getting any bubbles at all in my carboy ????? my other batches of pear and apple bubbled for at least a month. could i have killed it with the vacuum or did all the yeast get left in the primary.
What should I do?
Thanks Allan
5 gal pear juice (sg 1040)
10 tsp acid blend
2.5 tsp pectic enzyme
1 1/4 tsp grape tannin
5 tsp yeast nutrient
4 lbs raisins
added sugar to 1088 sg
fermentation was strong with lots of foam after the first day
by day 6 fermentation slowed and sg was 1000.
I thought I would try out my new vacuum pump to transfer it to the carboy.
now this is not you average vacuum pump, it has a 1 hp motor, it really sucks !!!! So when i started to transfer and got about 2 inches in the carboy the foam went crazy and it foamed all the way to the top of carboy. I shut off the pump let it settle and repeat the same process till all was all transferred. I left all the sediment in the primary. But now I an not getting any bubbles at all in my carboy ????? my other batches of pear and apple bubbled for at least a month. could i have killed it with the vacuum or did all the yeast get left in the primary.
What should I do?
Thanks Allan