hist-brewing: Stuck fermentation?

argyle at excite.com argyle at excite.com
Tue Jun 18 15:37:22 PDT 2002


 
2 fast thoughts - did you proof your yeast? Also, what's the specific gravity down to? If it's truly stuck but tastes good, just add brandy or vodka to stabilize it and enjoy the resultant dessert beverage.

Argyle

Greenwich Morris Men (NYC)

"Fermentation and civilization are inseparable"
   -John Ciardi (1916 - 1986)

 --- On Tue 06/18,   wrote:
From:  [mailto: hist-brewing-request at pbm.com]
To: hist-brewing at pbm.com
Date: Tue 06/18
Subject: hist-brewing digest, Vol 1 #88 - 1 msg

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> Today's Topics:
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>    1. Stuck Fermentation ??? (Kenton Henry)
> 
> --__--__--
> 
> Message: 1
> From: "Kenton Henry" 
> To: 
> Date: Mon, 17 Jun 2002 11:10:42 -0500
> Subject: hist-brewing: Stuck Fermentation ???
> 
> This is a multi-part message in MIME format.
> 
> ------=_NextPart_000_000C_01C215EF.9EB31A20
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> 	charset="iso-8859-1"
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> 
> Working on a blackberry mead which was, up until two days ago fermenting
> fine, with one major exception.  I noticed that approx. 4 days after
> straining the berries from the must and racking into the secondary
> fermenter, the beginnings of a mold growing on the surface of the must.
> Fearing the worst (infection during the straining process) I removed the
> must from the carboy and proceeded to sterilize it by raising the
> temperature to 170degrees F and holding for 10 minutes.  Then racked back
> into the carboy.  Allowed the must to cool overnight, then pitched yeast.
> Almost 48 hours have elapsed and there is no sign of renewed
> fermentation.
> Total time of fermentation was just over 10 days, Not sure of the s.g. of
> the must, however it was pretty heavy on the honey - 3lbs / gallon plus
> any
> fermentables in the blackberries.  Open to suggestions, but need them
> soon,
> as I fear losing the entire batch.
> 
> Sincerely,
> Kenton Henry
> 
> 
> ------=_NextPart_000_000C_01C215EF.9EB31A20
> Content-Type: text/html;
> 	charset="iso-8859-1"
> Content-Transfer-Encoding: quoted-printable
> 
>  Transitional//EN">
> 
>  charset=3Diso-8859-1">
>  name=3DGENERATOR>
> 
>  class=3D030170316-17062002>Working on a=20
> blackberry mead which was, up until two days ago fermenting fine, with =
> one major=20
> exception.  I noticed that approx. 4 days after straining the =
> berries from=20
> the must and racking into the secondary fermenter, the beginnings of a =
> mold=20
> growing on the surface of the must.  Fearing the worst (infection
> =
> during=20
> the straining process) I removed the must from the carboy and proceeded =
> to=20
> sterilize it by raising the temperature to 170degrees F and
> holding =
> for 10=20
> minutes.  Then racked back into the carboy.  Allowed the
> must =
> to cool=20
> overnight, then pitched yeast.  Almost 48 hours have elapsed and
> =
> there is=20
> no sign of renewed fermentation.  Total time of fermentation was
> =
> just over=20
> 10 days, Not sure of the s.g. of the must, however it was pretty heavy =
> on the=20
> honey - 3lbs / gallon plus any fermentables in the blackberries. 
> =
> Open to=20
> suggestions, but need them soon, as I fear losing the entire=20
> batch.
>  class=3D030170316-17062002> 
>  class=3D030170316-17062002>Sincerely,
>  class=3D030170316-17062002>Kenton =
> 
> Henry
>  
> 
> ------=_NextPart_000_000C_01C215EF.9EB31A20--
> 
> 
> 
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> 
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> End of hist-brewing Digest
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