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Old 08-02-2012, 10:13 PM   #1
oogaboogachiefwalkingdeer
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I have had some cherry going for about two months in the secondary. Racked it today and it still reads 1030 and is sweet. Will it go ahead ahead and continue fermenting after a racking and adding c tabs? Thanks Mike

 
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Old 08-02-2012, 11:09 PM   #2
novalou
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I'd skip the Camden tablets, rack, then see if you can warm it up to get the fermentation going again. Some yeast nutrient might help too.

 
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Old 08-03-2012, 01:39 AM   #3
oogaboogachiefwalkingdeer
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I added the c tabs already ... five of them. Topped it off with about 1/3 gallon of water. I have nutrient on hand how much should one add at this point? It is a six gallon run and I sure would like it more on the dry side. Thanks Mike

 
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Old 08-03-2012, 02:06 AM   #4
bk0
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Campden will kill your fermentation. Air it out for a few days, shake to aerate and repitch your yeast. 1.030 is way too high.

What was your recipe?

 
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Old 08-03-2012, 11:37 AM   #5
DoctorCAD
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Campden will NOT kill your fermentation, just stun it. If after 2 months, SG is still that high, there was no fermentation.

Try a starter and slowly add some of the cherry to it until it is going well, then add it to the 6 gallon carboy.

 
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Old 08-04-2012, 05:33 AM   #6
Honda88
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campden will not kill a vigorous ferment but if you add it too yeast that are weak and in the ending stay of fermentation it will sometimes stop them.

 
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Old 08-04-2012, 02:33 PM   #7
oogaboogachiefwalkingdeer
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Okay I mixed up about a cup of warm water with a couple tsp of sugar in a gallon jug. Slowly added the stalled wine till I got it close to full. Starter was going good so added half to the wine stirred well. Topped off the starter jug and waited. The starter jug stopped and nothing going on in the carboy. I used 1122 as that is all I have on hand. Any more ideas on how to get it going again? Thanks Mike

 
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Old 08-04-2012, 02:59 PM   #8
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Quote:
Originally Posted by oogaboogachiefwalkingdeer View Post
Okay I mixed up about a cup of warm water with a couple tsp of sugar in a gallon jug. Slowly added the stalled wine till I got it close to full. Starter was going good so added half to the wine stirred well. Topped off the starter jug and waited. The starter jug stopped and nothing going on in the carboy. I used 1122 as that is all I have on hand. Any more ideas on how to get it going again? Thanks Mike
What was the OG? It's possible that if your OG was too high, you've reached the alcohol tolerance of your yeast strain.
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Old 08-04-2012, 03:17 PM   #9
oogaboogachiefwalkingdeer
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Thanks Yooper. It was my first try and I didn't have a hydrometer at the time. I looked at Lalvins table and it looks like 1118 would be better and has a higher tolerance. All the yeast is just sitting in a pile on bottom right now. Mike

 
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Old 08-04-2012, 03:20 PM   #10
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Quote:
Originally Posted by oogaboogachiefwalkingdeer View Post
Thanks Yooper. It was my first try and I didn't have a hydrometer at the time. I looked at Lalvins table and it looks like 1118 would be better and has a higher tolerance. All the yeast is just sitting in a pile on bottom right now. Mike
It's really hard to even get EC-1118 to start in a high alcohol environment. You can try a yeast starter, and then adding some of the wine to see if it can get going but once you get to about 12% alcohol, it's almost impossible to restart fermentation.
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