Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Agave wine, ferment looked awesome for 3 weeks, racked, took SG, now fully stalled.
Reply
 
LinkBack Thread Tools
Old 03-03-2012, 08:19 PM   #1
nvp1971
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Portland, Me
Posts: 8
Default Agave wine, ferment looked awesome for 3 weeks, racked, took SG, now fully stalled.

I saw another recent thread on this forum about an agave wine not behaving. The conditions described in that thread were unlike mine enough that I decided to start a new thread. Hopefully this new thread does not cause undue noise here.

I started an agave wine on 2012-02-04. The recipe I followed (for 1 gal glass carboy) was pretty similar to mead recipes that I had successfully executed in the past:
- 2 lbs raw "organic" agave nectar from Whole Foods.
- started with 1/2 gal spring water.
- 1 lime sliced.
- 1 small box brown raisins.
- Fermax yeast nutrient (1tsp per instructions).
- Lalvin K1-V1116 wine yeast, 1 packet.

I brought 1/2 gal spring water up to 140 degrees F.

From the 1/2 spring water at 140 degrees F, I took 1/2 cup and set aside into a bowl.

I added 1 tsp Fermax yeast nutrient (per instructions) to the water and stirred it in.

When water reached 110 degrees F, I added one packet of yeast, gave a gentle stir and let it sit for 15 minutes. Yeast was doing its thing, no concerns here.

OG at this point was 1.080.

Once the must cooled to approximately 100 degrees F, I added it to a 1-gal carboy until it was 1/2+ full.

I added the packet of brown raisins and one sliced lime.

I added more spring water and left enough room to add the yeast mixture.

I added the yeast and left a few inches of headroom.

I added my airlock and gave carboy a little jostle to make sure that yeast mixed in without being too violet of a jostle.

For the next 2-3 weeks, starting about 12 hours after adding everything to the carboy, the ferment was VIOLENT! Nice! Lots of activity on the air lock and clearly I was seeing a lot of bubbles in the ferment, both at the head and throughout the mix. Air lock easily bubbled every 2-5 seconds for 2 weeks and every 5-10 seconds for the third week. At the fourth week it was maybe once every 60-90 seconds and mix was noticeably less agitated.

Note that mix temperature remained somewhere between 65-70 degrees and carboy as butted (almost against, but close to) an iron steam radiator in my house.

At week 4, I racked the agave wine and was TOTALLY surprised with the results. After all the ferment, SG had barely changed, in fact it had increased to almost 1.1000! What?! Same results after 3 more tests!

I took a taste of agave wine and it tasted fine, nothing like wine, not rotten, but definitely very sweet with a hint of lime.

I activated a new packet of yeast and added that to my secondary as well as 1tsp of tannins (elderberries). 12 hours later, this morning, I had zero activity.

I decided that given the sweetness of the wine and lack of alcohol content, maybe the issue was with acidity, so I added 1.5tsp of acid blend, and aerated the wine.

6 hours later I am not seeing that much more activity in the wine or in the air lock.

What else might you recommend to get me back on track?

__________________

nvp1971 is offline
 
Reply With Quote Quick reply to this message
Old 03-03-2012, 11:34 PM   #2
Dicky
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Nottingham
Posts: 229
Default

Have you tried adding a yeast energiser?

Something isn't right here. If you had fermentation there would be alcohol and the SG would have dropped, not increased.

Dicky

__________________
Dicky is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2012, 05:04 AM   #3
Honda88
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Pella, IA
Posts: 702
Liked 25 Times on 25 Posts
Likes Given: 54

Default

when you racked it and got 1.100 was it still throwing off carbon dioxide?? if it was sometimes you can get a false reading

__________________
Honda88 is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2012, 07:52 AM   #4
056r
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Pittsburgh, PA
Posts: 37
Default

Did you take an OG reading? either im blind or there isnt one in you original post. There is no way to tell what kind of progress was made without an OG.

__________________
056r is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2012, 10:43 AM   #5
Insomniac
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Oxford, UK
Posts: 684
Liked 6 Times on 6 Posts

Default

The only other things to concider are the temp the different readings were taken at, and if the must was fully mixed when the first reading was taken.

__________________
Insomniac is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2012, 01:16 PM   #6
nvp1971
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Portland, Me
Posts: 8
Default

Quote:
Originally Posted by Honda88 View Post
when you racked it and got 1.100 was it still throwing off carbon dioxide?? if it was sometimes you can get a false reading
Entirely possible. Although airlock was dormant, probably 1 every couple of minutes at this point, looked like there was a lot of fizz during racking, so yes, likely a lot of gas. I was hoping to get a variance of readings if this was the case, but surprisingly all 4 were the same: 1.1000.
__________________
nvp1971 is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2012, 01:17 PM   #7
nvp1971
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Portland, Me
Posts: 8
Default

Quote:
Originally Posted by Dicky View Post
Have you tried adding a yeast energiser?

Something isn't right here. If you had fermentation there would be alcohol and the SG would have dropped, not increased.

Dicky
I'm going to pop the cap and take another SG reading today to see where I am. Then I'm going to buy and add the yeast energizer as necessary.
__________________
nvp1971 is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2012, 01:18 PM   #8
nvp1971
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Portland, Me
Posts: 8
Default

Quote:
Originally Posted by Insomniac View Post
The only other things to concider are the temp the different readings were taken at, and if the must was fully mixed when the first reading was taken.
The must was definitely fully mixed when the first reading was taken.

Temperature was definitely a variance, however. First reading was around 100 degrees F. Second was closer to 70 degrees F.
__________________
nvp1971 is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2012, 01:18 PM   #9
nvp1971
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Portland, Me
Posts: 8
Default

Quote:
Originally Posted by 056r View Post
Did you take an OG reading? either im blind or there isnt one in you original post. There is no way to tell what kind of progress was made without an OG.
1.080. Original posting modified to reflect this.

That's why I was very surprised when my SG turned out to be 1.1!
__________________
nvp1971 is offline
 
Reply With Quote Quick reply to this message
Old 03-04-2012, 01:36 PM   #10
Insomniac
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Oxford, UK
Posts: 684
Liked 6 Times on 6 Posts

Default

Well the temp difference would up that to 1.085, but that still doesn't explain it...

__________________
Insomniac is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Agave wine...not fermenting? tom_gamer Wine Making Forum 10 03-29-2014 03:48 AM
Agave Wine recipe?? vanceromance Wine Making Forum 22 08-30-2012 10:28 PM
Agave wine issues tom_gamer Wine Making Forum 14 02-24-2012 05:13 AM
First wine kit not fully fermenting. D_Nyholm Wine Making Forum 8 02-08-2012 10:39 PM
Racked off the blackberry wine... DoctorCAD Wine Making Forum 6 07-29-2011 01:47 PM



Newest Threads

LATEST SPONSOR DEALS