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Stuck Ferment: Melomel

I made a plum melomel last year, original SG = 1.09, and racked from the
primary to secondary when fermentation slowed, SG at that time 1.06. I just
racked again last weekend and the SG was still 1.06. This gives the alcohol
at slightly under 5%. It's also way too sweet; you can taste the unfermented
honey and it gets the equipment sticky.

I moved it upstairs where it's warmer and made a starter batch of Pasteur
Champagne yeast. When that was fermenting well, I put it into the melomel
and it didn't catch. After a couple of days, I drew off a sample of the
melomel and added Flor Sherry yeast; no reaction. I added sugar to that
sample and still no ferment.

It's now in a warm water bath in the laundry tub at 70-80 degrees F. I went
to the supply store and got some yeast energizer this afternoon and added
1/4 teaspoon per gallon, as recommended on the label. Hopefully, that will
work.

Any other tricks I could try? I've had stuck ferments before but they
usually get started again without this much trouble.

If all else fails, I have a batch of red pyment which seems a bit thin and
bland; maybe I could blend the plum with that and see if it's drinkable.

Paul

Stuck Ferment: Melomel

"Pavel314" > wrote in message
...
> I made a plum melomel last year, original SG = 1.09, and racked from the
> primary to secondary when fermentation slowed, SG at that time 1.06. I
just
> racked again last weekend and the SG was still 1.06. This gives the
alcohol
> at slightly under 5%. It's also way too sweet; you can taste the
unfermented
> honey and it gets the equipment sticky.

How big did you make your starter?

I'd make mine roughtly 20% the size of the total batch before I
added it to the batch at large. This is done by doubling waiting
for active ferment then doubling again when I do it. Generally I
start with a pint of apple or orange juice, the doubling is with
the must that I intend to try to restart.

>
> I moved it upstairs where it's warmer and made a starter batch of Pasteur
> Champagne yeast. When that was fermenting well, I put it into the melomel
> and it didn't catch. After a couple of days, I drew off a sample of the
> melomel and added Flor Sherry yeast; no reaction. I added sugar to that
> sample and still no ferment.
>
> It's now in a warm water bath in the laundry tub at 70-80 degrees F. I
went
> to the supply store and got some yeast energizer this afternoon and added
> 1/4 teaspoon per gallon, as recommended on the label. Hopefully, that will
> work.

Did you aerate before you pitched the new yeast?

> Any other tricks I could try? I've had stuck ferments before but they
> usually get started again without this much trouble.

Yeast hulls, if the must is toxic to yeast (usually fermentation by
products of a stressed ferment, this can help absorb them and give
new yeast a better chance, IIUC).

> If all else fails, I have a batch of red pyment which seems a bit thin and
> bland; maybe I could blend the plum with that and see if it's drinkable.
>
Possibly, however it may still be thicker than you desire... the question
is what is preventing fermentation.

Stuck Ferment: Melomel