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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 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 |
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![]() "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. |
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