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Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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I have one of those Vinters Reserve extract kits, it's a Chardonnay.
It was in the primary for about 2 weeks, then I did the secondary part on 1/11. The OG was 1.075. It's been stuck at 1.000 since 1/11 when I secondaried it. Last Sunday, I even added another packet of dry yeast, and in five days nothing has happened. I primaried at about 67 degrees. Then dropped the temp to about 62 so I could ferment a beer. Maybe the cooler temp dropped the yeast out. However, the temp has been 68 since the past two weeks. Any suggestions? Should I just proceed to the next step? Thank you! |
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On Feb 8, 5:17*pm, the phelper >
wrote: > I have one of those Vinters Reserve extract kits, it's a Chardonnay. > > It was in the primary for about 2 weeks, then I did the secondary part > on 1/11. The OG was 1.075. *It's been stuck at 1.000 since 1/11 when I > secondaried it. * Last Sunday, I even added another packet of dry > yeast, and in five days nothing has happened. > > I primaried at about 67 degrees. *Then dropped the temp to about 62 so > I could ferment a beer. *Maybe the cooler temp dropped the yeast out. > However, the temp has been 68 since the past two weeks. > > Any suggestions? * Should I just proceed to the next step? *Thank you! I would not consider 1.000 finished; if it doesn't taste sweet to you I guess you could add the stabilizer they supply which should keep it from refermenting. Personally, I would warm it to around 75F and build a starter if that didn't get it restarted. Sprinkling yeast on a higher alcohol wine is probably never going to work; you have cooler temperature and an alcohol over 10% V/V now, plus your nutrients would be less than initially. I never sprinkle yeast; it's only a 15 minute job to hydrate it properly. Joe |
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The VR kits generally come with Premier Cuvee yeast, which is a pretty
reliable all-purpose yeast. But temperatures down near 60F might have stalled fermentation prior to completion. I second the recommendation to warm the kit up to 75F or so (use a brew-belt or two if necessary), and re-pitch a yeast starter. The "sprinkle and walk away" technique for adding yeast works pretty well to start fermentation -- I've used it with kits and really had no problems. But for something like this, where the yeast has run into a problem and the fermentation conditions are less than ideal (because of the existing alcohol level), you want to give the new yeast all the advantages you can. Acclimating the new yeast gradually to the kit environment by using a starter (along with warmer temps) gives them that advantage . If that doesn't work, but the wine tastes OK (not too sweet), then plan B would be to add the clarifiers, sorbate, etc., let the wine settle, and bottle it. Doug |
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On Feb 11, 11:45*am, Doug > wrote:
> The VR kits generally come with Premier Cuvee yeast, which is a pretty > reliable all-purpose yeast. *But temperatures down near 60F might have > stalled fermentation prior to completion. *I second the recommendation > to warm the kit up to 75F or so (use a brew-belt or two if necessary), > and re-pitch a yeast starter. *The "sprinkle and walk away" technique > for adding yeast works pretty well to start fermentation -- I've used > it with kits and really had no problems. *But for something like this, > where the yeast has run into a problem and the fermentation conditions > are less than ideal (because of the existing alcohol level), you want > to give the new yeast all the advantages you can. *Acclimating the new > yeast gradually to the kit environment by using a starter (along with > warmer temps) gives them that advantage . > > If that doesn't work, but the wine tastes OK (not too sweet), then > plan B would be to add the clarifiers, sorbate, etc., let the wine > settle, and bottle it. > > Doug On a slightly related note, I spent this last saturday readying a new batch of cabernet sauvignon (from concentrate). I followed the "Yeast Starter" methodology outlined in http://winemaking.jackkeller.net/yeast.asp and used my my new brew belt. It worked FANTASTICALLY. After starting the yeast at 10am, I combined the yeast and juice at 10pm that night. By the next morning, my basement smelled of yeast, and I have a VERY active fermentation process vigiorously underway. Having spent 12 hours making the starter, i think it was well worth it, and will do it again. Just my 2 cents. |
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Temp is very important. There is a reason to keep temp at a certain temp.
Primary one is to keep the yeast "comfortable" happy. I would bring it back up to "room" temp or as close to 70 you can. Then watch it restart. Tom Home of the MOON RIVER BREWERY and DELANCO VINEYARDS "the phelper" > wrote in message ... >I have one of those Vinters Reserve extract kits, it's a Chardonnay. > > It was in the primary for about 2 weeks, then I did the secondary part > on 1/11. The OG was 1.075. It's been stuck at 1.000 since 1/11 when I > secondaried it. Last Sunday, I even added another packet of dry > yeast, and in five days nothing has happened. > > I primaried at about 67 degrees. Then dropped the temp to about 62 so > I could ferment a beer. Maybe the cooler temp dropped the yeast out. > However, the temp has been 68 since the past two weeks. > > Any suggestions? Should I just proceed to the next step? Thank you! |
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