ferment stuck solid...seeking advice suggestions
Thank you, Sir
Joe Sallustio wrote:
> Sean,
> Try a different yeast and make a starter. I would suggest Lalvin
> K1V1116; it's a good all purpose yeast and is alcohol tolerant. I
> think you might have left all of your initially viable yeast behind
> when you racked and the second champagne yeast couldn't propagate in
> the existing alcohol, but it's just a guess.
>
> As to what next:
>
> Hydrate yeast per the instructions.
>
> Add to 8 ounces water + 3 tablespoons sugar.
>
> Once it gets going well add that to 8 ounces of this apple must.
>
> Add that to 1 pint of must, once it's going;
>
> Add that to a quart of must, once it's going add that to the batch.
>
> It sounds like a lot of messing around but I doubt this will take more
> than a day or two to get through.
>
> Do it now though, sooner is better. If you go out to buy yeast maybe
> get some yeast nutrient or DAP and add it to the existing batch to see
> if that gets it going while you build up the starter.
>
> snpm wrote:
> > Hi all, thought I'd put this to the group....
> >
> > 23l apple wine from crushed fruit, champagne yeast, with nutrient at
> > startup. Went well in primary , transferred to secondary glass carboy
> > at ten days, only to stop bubbling. SG was rechecked, it was 1030. No
> > joy after two weeks (room temp 75 constant) so added yeast nutrient. No
> > joy after another two weeks so added new champagne yeast (stirred in,
> > no starter made). Bubbled feebly for about 24 hrs then quit. SG still
> > 1030. I dont want to waste this much wine until I've tried everything
> > you guys' best suggestions would have me do, so can anyone advise me
> > what I should try next?
> >
> > Thanks guys
> >
> > Sean
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