how long between double-ups on a stuck ferment repair?
 

Hi all,

I'm following prior advice and trying to fix a stuck ferment with a
starter culture, which is new to me as I am a learner.

My question is, how long should I let the initial yeast/sugar/water
"get going" for before adding the first bit of the stuck wine,

and secondly, how long after that between additions of additional
ever-larger quantities of wine?
Thanks all

Sean

how long between double-ups on a stuck ferment repair?
 

Sean,
1. is this a white wine or a red?
2. is this a kit?
3.how much wine is in concern? 2,3,4,5 gallons?
4. how much pot. metabisulphite did you add and when?

A word of hope, here, is that you can _never_ have too much yeast. But
you may have added too much pot. meta at one time which may have killed off
the yeast. If you did, then yu will have to wait until that blows off. Don't
worry, you will have preserved whatever you are making, very will.
Joanne
amidst the wild tumbleweeds of AZ.


"snpm" > wrote in message
ups.com...
> Hi all,
>
> I'm following prior advice and trying to fix a stuck ferment with a
> starter culture, which is new to me as I am a learner.
>
> My question is, how long should I let the initial yeast/sugar/water
> "get going" for before adding the first bit of the stuck wine,
>
> and secondly, how long after that between additions of additional
> ever-larger quantities of wine?
> Thanks all
>
> Sean
>

how long between double-ups on a stuck ferment repair?
 

It would vary by yeast strain and temperature. Try this: Put an
airlock on the starter; once it's bubbling well when you give the
container a gentle swirl, it's probably good enough.

Joe

snpm wrote:
> Hi all,
>
> I'm following prior advice and trying to fix a stuck ferment with a
> starter culture, which is new to me as I am a learner.
>
> My question is, how long should I let the initial yeast/sugar/water
> "get going" for before adding the first bit of the stuck wine,
>
> and secondly, how long after that between additions of additional
> ever-larger quantities of wine?
> Thanks all
>
> Sean

how long between double-ups on a stuck ferment repair?
 

It would vary by yeast strain and temperature. Try this: Put an
airlock on the starter; once it's bubbling well when you give the
container a gentle swirl, it's probably good enough.

Joe

snpm wrote:
> Hi all,
>
> I'm following prior advice and trying to fix a stuck ferment with a
> starter culture, which is new to me as I am a learner.
>
> My question is, how long should I let the initial yeast/sugar/water
> "get going" for before adding the first bit of the stuck wine,
>
> and secondly, how long after that between additions of additional
> ever-larger quantities of wine?
> Thanks all
>
> Sean

how long between double-ups on a stuck ferment repair?
 

The key hear, as in most of wine making, is not clock time but wine or yeast
time. For the starter, you want to let it get going nice and strong. It
should be bubbling really well. This could take anywhere from 4 to 24
yours. After that, you youse pretty much the same rule. Double it and wait
for it to get going pretty well. This could take 4 to 12 hours or so early
on and up to 24 hours late in the process. Be sure to warm everything up
before you get started. I would try to get the stuck wine up to the upper
70' or even the low 80's. I know with a white wine this is not the best
temperature range but then you have a stuck wine and it is time to think
about what the yeast like rather than what the wine likes.

Ray

"snpm" > wrote in message
ups.com...
> Hi all,
>
> I'm following prior advice and trying to fix a stuck ferment with a
> starter culture, which is new to me as I am a learner.
>
> My question is, how long should I let the initial yeast/sugar/water
> "get going" for before adding the first bit of the stuck wine,
>
> and secondly, how long after that between additions of additional
> ever-larger quantities of wine?
> Thanks all
>
> Sean
>

how long between double-ups on a stuck ferment repair?
 

I believe it is a 6 gallon batch of apple wine from juiced apples. The advice to double on bubble is a popular one I
know. I thought I'd got my stuck beetroot off the ground, but it dropped by a tad and then stuck fast again, I am going
to be applying the above principle at the weekend.

Good luck with it old friend.

Jim

"Ray Calvert" > wrote in message . com...
> The key hear, as in most of wine making, is not clock time but wine or yeast time. For the starter, you want to let
> it get going nice and strong. It should be bubbling really well. This could take anywhere from 4 to 24 yours. After
> that, you youse pretty much the same rule. Double it and wait for it to get going pretty well. This could take 4 to
> 12 hours or so early on and up to 24 hours late in the process. Be sure to warm everything up before you get started.
> I would try to get the stuck wine up to the upper 70' or even the low 80's. I know with a white wine this is not the
> best temperature range but then you have a stuck wine and it is time to think about what the yeast like rather than
> what the wine likes.
>
> Ray
>
> "snpm" > wrote in message ups.com...
>> Hi all,
>>
>> I'm following prior advice and trying to fix a stuck ferment with a
>> starter culture, which is new to me as I am a learner.
>>
>> My question is, how long should I let the initial yeast/sugar/water
>> "get going" for before adding the first bit of the stuck wine,
>>
>> and secondly, how long after that between additions of additional
>> ever-larger quantities of wine?
>> Thanks all
>>
>> Sean
>>
>
>