stuck ferment ?
hey all I was just wondering
if it's possible to get a bad batch of yeast
I bought lalvin EC-1118 which I always use
my last run of fruit wine made from frozen concentrate. I made kiwi/raspberry,
peach which I've made both many times all with success and a straight raspberry for the first time.
I went to my usual LHBC and got three EC-1118
I did everything the same as usual
they all went cloudy the air locks burped they cleared and they are all still juice
in fact the hydro reading has barely moved if any after three months.
which is why I'm asking, all 3 packets of yeast came from the same box
other than that everything else I did the same as always
it just doesn't seem right that all three 5gal batches did the same thing.
I also staggered the batches one weekend apart so it's not like I did all three at the same time and cross contaminated the batches with something that killed the yeast
I'm stumped this is a first for me
anyone have pointers or had something like this happen
Check the cans for sorbate and benzoate preservatives...... That is a frequent culprit...
If there weren't any preservatives -- add a pinch of yeast nutrient and yeast from a fresh/active starter.....
no sorbate or benzoate preservatives the same concentrate I've always used
this is why I was thinking it was the yeast
I've added some new yeast and yeast nutrient and yeast energizer
its gone cloudy again I'm just waiting to see what happens it's only been a day
I wonder if the manufacture could have put some in and not listed it
it just seems strange that both of these have turned out perfect many times for me in the past
has anyone ever had a bad batch of yeast
Yes, yeast can go bad, especially if they get too hot.
A good starter will prevent this issue in the future. :(
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