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Old 02-22-2012, 12:01 PM   #1
tom_gamer
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Oct 2011
Houston, Texas
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I got a problem. I am attempting an Agave wine. It's a pain right now, it won't ferment. I think the problem is that the gravity is too high, forgot the exact number but its way up there, and I only pitched single packets. I have already pitched two champaign yeast packets, about two weeks apart. One I rehydrated and the other one I didn't. I'm thinking of making a starter, but I don't know how to make a wine starter.

I don't think that the wine is bad yet, I am very good with sanitation and when I took a hydrometer reading I tasted it, still tastes great. Also this is a single gallon batch.

 
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Old 02-22-2012, 12:08 PM   #2
BrewerBear
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Has the gravity reading changed at all?

 
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Old 02-22-2012, 01:06 PM   #3
tom_gamer
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Yes but not since I checked, and it hardly fermented at all. Tastes like sugar water...sweet sweet sugar water.

 
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Old 02-22-2012, 01:14 PM   #4
huesmann
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Uh, if your gravity is too high why don't you just dilute?

 
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Old 02-22-2012, 04:36 PM   #5
tom_gamer
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Oct 2011
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I may end up doing that, I was hoping to ferment the single gallon but I guess I can do two carboys about 3/4 full and repitch into each.

 
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Old 02-22-2012, 06:52 PM   #6
Honda88
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champagne yeast usually doesnt have a problem with high gravity, not knowing your starting gravity could be a problem though....

 
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Old 02-22-2012, 11:54 PM   #7
casebrew
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San Diego
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Check the Agave syrup bottle for ingredients? Like "to retard spoilage" ?

I've brewed several batches of Prickly Pear Wine, from my own fruit. No problem with fermentation.
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Old 02-23-2012, 01:01 AM   #8
tom_gamer
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Oct 2011
Houston, Texas
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The one I got was organic and didn't have anything in it that I recognized as a preservative.

So what do you yall think
A.) Yeast starter
Or
B.) Split into two batches, diluting the batch to lower the gravity. And then simply repitching

 
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Old 02-23-2012, 04:28 AM   #9
Pith
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Sep 2011
Blue Mountains, NSW
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Split, but swirl around so all the sleeping yeast are completely mixed into the solution, then dilute. Fix the airlocks, wait 24 hours and if there's no sign of fermentation, pitch more yeast. If you're using one packet of yeast, I would mix the entire thing in an amount of water that you can measure and split equally. Doing this is more accurate than sprinkling a packet into two separate carboys and hoping you got it about equal.

Also, about the agave syrup, what colour was it?
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Old 02-23-2012, 12:06 PM   #10
tom_gamer
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Houston, Texas
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That sounds like a plan, its a a dark brown, like dark honey.

 
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