csacannoneer
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- Joined
- Jun 26, 2012
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hello i recently had to commit a cardinal sin much to my chagrin. i had to dump a 5 gallon batch of cherry wine made from store bought juice because i couldn't stop the fermentation. here's the story from the beginning. first the recipe 8-64 oz bottles of ocean spray cherry juice cocktail 1 gallon spring water 10 lbs sugar 4 T nutrient and red star cuvee yeast mixed together in glass carboy at first all was excellent great thumping low foam then after about 4 days it stopped i concluded that its close proximity to the a/c and cold air had caused a stuck ferment then due to work (curse of the homebrewer) having a crazy.schedule i was unable to tend it as needed so i got a pack of red star montrachat and 2 lbs sugar and added in an attempt to refire the must which was successful and after another 10 days or so it had passed the latent spark stage and was almost finished so i added 5 campden tablets in order to kill the ferment which didn't work then i added potassium sulfate which also failed to kill the ferment then as a last ditch i put it in the fridge to cold shock it and guess what.......YUP you guessed it still kicking even to the point one gallon blew its lid in the fridge trying all i knew to do i ended up dumping it (sniff sniff) what should i do next time if this happens again is there another additive i can use