Yeah, most likely temp Gene rather than nutrients.


gene wrote:
> and what is the temperature of the fermenting must... it's gonna be slow
> if less than about 70 degrees in the fermentor
>
> be careful about adding too much nutrients if below 9 deg brix... the
> yeast can't take effective advantage of the nutrients late in fermentation
>
> Gene
>
> pp wrote:
> > V1116 is a strong fermenter, not just good for high alcohol, so I'd
> > suspect your issue is somewhere else - lack of nutrients? Pitching 2
> > yeasts can often do more harm than good because the yeasts compete with
> > each other.
> >
> > Pp
> >
> > On Jan 12, 7:50 am, "snpm" > wrote:
> >
> >>I recently made an overpowered welches grape, PA 17.5% at birth. I used
> >>K1V1116 boht because it is winter and because it can handle the high
> >>PA. But boy is it slow. A thought crossed my mind today...can you pitch
> >>multiple yeats? Could I have pitched say a montrachet yeast for a fast
> >>start, and also the 1116 to "mop up" the remaining sugar after the
> >>champagne died of alcohol poisoning and/or cold?
> >>
> >>Just a thought
> >>
> >>Sean
> >
> >