Electric Brewing Supply 30A BCS Giveaway - Last Weekend to Enter!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > Another Stuck Ferment thread.
Reply
 
LinkBack Thread Tools
Old 02-05-2009, 08:05 PM   #1
SegmentedMonkey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Nova Scotia, Canada
Posts: 59
Default Another Stuck Ferment thread.

I've had a cyser on since just before christmas, and right after new years, after reading a bunch of recipes I decided to up my honey content, so I added another few pounds to my 5 gal batch already underway. Well, since then, the SG has hardly moved at all (1.033 after addition, 1.029 today). The fermenter was still bubbling during this time, not as vigorously as it had been at first, but bubbling nonetheless.

Now, to possibly answer my own question, it DID get very cold in my storage room where my brews sit (54 degrees for a few weeks). Is this likely to have done any permanent damage, or should the process pick up again now that I've moved the whole process to a different, warmer room?

__________________
SegmentedMonkey is offline
 
Reply With Quote Quick reply to this message
Old 02-05-2009, 08:24 PM   #2
gratus fermentatio
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jun 2008
Location: Montana
Posts: 8,897
Liked 855 Times on 582 Posts
Likes Given: 2339

Default

Try giving it a swirl or two, move it to a warmer location & you might add more yeast nutrient/energizer/DAP, any you added at the beginning of the ferment may have been all used up by now. Mix your nutrient/etc with water before adding, or it could foam up on you real fast. I'll bet it'll start right up after a day or so, provided the ABV hasn't exceeded the yeast tolerance. Regards, GF.

__________________
gratus fermentatio is offline
 
Reply With Quote Quick reply to this message
Old 02-05-2009, 08:32 PM   #3
Tusch
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Spring Valley, Ohio
Posts: 1,381
Liked 9 Times on 7 Posts

Default

Getting that cold, depending on the yeast used, can certainly slow the yeast down significantly. If you have already put it in a warmer environment, just keep an eye on it, as it will probably pick right back up.

__________________
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port
Tusch is offline
 
Reply With Quote Quick reply to this message
Old 02-05-2009, 08:37 PM   #4
hightest
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Bridgeton, NJ
Posts: 434
Liked 17 Times on 6 Posts

Default

There are several possible reasons why this batch is stalled. The 54 deg room temp. is #1 on my list. Others depend on information not provided (there's an FAQ about what should be included in a post like this...)

__________________
hightest is offline
 
Reply With Quote Quick reply to this message
Old 02-05-2009, 08:57 PM   #5
SegmentedMonkey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Nova Scotia, Canada
Posts: 59
Default

I guess I wasn't really asking what CAUSED the stuck ferment, as I kind of knew that it was probably because it had darn near froze solid.

I was more concerned with whether or not it would pick back up when rewarmed, or if I'd have to repitch. I did take the advice to add another batch of nutrient in water, as I'd planned on doing that at this point in the secondary anyway.

Thanks for the responses!

__________________
SegmentedMonkey is offline
 
Reply With Quote Quick reply to this message
Old 02-05-2009, 09:28 PM   #6
Tusch
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Spring Valley, Ohio
Posts: 1,381
Liked 9 Times on 7 Posts

Default

Give it a few days to see if it picks back up, otherwise look into restarting a stuck fermentation.

__________________
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port
Tusch 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
stuck ferment? extexan Fermentation & Yeast 1 08-20-2009 11:38 PM
stuck ferment lupulin All Grain & Partial Mash Brewing 2 01-08-2009 08:40 AM
ferment stuck? FEARDIZ Beginners Beer Brewing Forum 13 12-07-2007 02:34 PM
Sometimes a stuck ferment is ... david_42 General Techniques 7 09-29-2007 07:39 PM
Stuck ferment that wasn't Seveneer General Techniques 9 03-17-2006 12:09 AM