Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Stuck Apfelwein?

Reply
 
LinkBack Thread Tools
Old 01-17-2012, 11:37 PM   #1
feffer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Martinez, CA
Posts: 102
Default Stuck Apfelwein?

Followed Ed's recipe exactly, but may have made 2 errors in the process. Stirred early on and got a volcano, so some must was ejected. Stirred again late to degas, and this seemed endless, so I set it aside, in the cool garage. It has been giving off little gas bubbles for 2 months. Not enough to cause noticeable bubbling in the air-lock, but it does seem like something is still going on.

Also, the S.G. is still above 1.005 though Ed says it should ferment dry. Also it doesn't clear. It was started Nov 3, 2011. Could I have a stuck fermentation? What's the best way forward with this Apfelwein?

__________________
feffer is offline
 
Reply With Quote Quick reply to this message
Old 01-18-2012, 12:11 AM   #2
Pickled_Pepper
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Atlanta, Georgia
Posts: 1,246
Liked 75 Times on 66 Posts
Likes Given: 20

Default

What is the temp in your garage? It might be that you just need to warm it up a little to allow the yeast to finish it off. You should definitely be down around 1.000.

__________________
Pickled_Pepper is offline
 
Reply With Quote Quick reply to this message
Old 01-18-2012, 04:15 PM   #3
feffer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Martinez, CA
Posts: 102
Default

That occurred to me, so I brought it back into the house about two weeks ago where the temp is 64-68. So far very minor bubbling, but no SG change. From Ed's first few posts, I was expecting it would go below 1.000. Most of my other fruit wine projects got below 1.000.

__________________
feffer is offline
 
Reply With Quote Quick reply to this message
Old 04-07-2012, 04:35 PM   #4
FlyDoctor
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Rochester, MN
Posts: 466
Liked 20 Times on 20 Posts
Likes Given: 16

Default

Sorry to resurrect the old thread - but I had a similar question. Just thieved some of my apflewein - Edwort's recipe except subbed brown sugar since I couldn't find any dextrose locally. It's been in the carboy for 6 weeks - temps in the low 60's. The liquid is clear now, SG at 70F was 1.002. There seems to be a modest amount of CO2 in the liquid as it bubbled a bit as I put it in the testing jar. I'm wondering how this residual CO2 affects the SG reading as I imagine it pushes up on the hydrometer a bit. How long would it take for the gas to dissipate?

Thanks!

__________________
FlyDoctor 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
EdWort's Apfelwein, stuck fermentation? jaycount Wine Making Forum 4 03-29-2011 03:26 PM
Apfelwein has been at 1.008 for two week: slow, stuck or done? TVarmy Wine Making Forum 2 03-30-2010 01:33 AM
Apfelwein...stuck fermentation Shoemaker Wine Making Forum 3 12-08-2009 02:00 AM
Apfelwein ++++? FSR402 Wine Making Forum 34 10-08-2007 09:48 PM
My Apfelwein Paulinuke Wine Making Forum 0 08-21-2007 07:26 AM