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Old 02-12-2013, 11:11 PM   #1
Montidahobrewer
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Feb 2013
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I combined cranapple juice with peach juice that had invert sugar in it. I added 4 cups sugar and water to get 4.5 Gallons and


SG start was 1.090 and 70 degrees F

after 24 hours nothing so I added 1118

another 24 hrs nothing?

the original juice content was about 3 Gallons

I read up on invert sugar and it looks like it helps fermentation?

should I airlock the first 24?

I've been air locking as soon as my ferment gets going and everything seems to be going ok with my other batches.

Also the juices I thought were pure had some floaties a lot of them looks like a mild wort?



Any insight would be great!

my guess is rack it and try again?

 
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Old 02-13-2013, 01:57 AM   #2
MizzouFermentationScience
Hanseniaspora ebrius
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First, definitely airlock the first 24 hours. As fermentation gets going, there will be enough CO2 covering the wine to prevent oxidation. As for why it is stuck, if the juice had E211(sodium benzoate) that could kill your yeast. You should also rehydrate wine yeast with care, 120f water (NO STIRRING it can kill 90% of the dried yeast cells) then slowly add juice to acclimate the yeast. Ec-1118 is a homicidal maniac and should kill any contamination yeast if you pitch a strong culture.

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Old 02-13-2013, 04:22 PM   #3
oogaboogachiefwalkingdeer
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I just open the package and dump the yeast right on top of the must. Works fine every time. Mike

 
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Old 02-13-2013, 06:09 PM   #4
Montidahobrewer
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Old 02-13-2013, 06:09 PM   #5
Montidahobrewer
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Old 02-13-2013, 06:19 PM   #6
Montidahobrewer
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Feb 2013
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MizzouFermentationScience,

Thanks for the reply I like your analogy of the 1118 but its still not working?

120 f water NO STIRRING? (wow!)

I've read different, I thought 120 F would kill it, do you mean no stirring of the yeast starter or of the wine itself?

I'm brand new at this but soooo addicted!!!

I'm going to rack today and try adding K1-V1116 ???

I also have red star Pasteur Red and Pasteur Champagne??

I hate to lose this 4.5 Gallons :-(

 
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Old 02-13-2013, 06:22 PM   #7
Montidahobrewer
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Feb 2013
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Oh, I also forgot to mention this is the first batch I used campden tablets in.

I crushed 2 tabs for 4.5 Gal

I waited 24 hours before adding the yeast but not sure if that was correct???

 
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Old 02-14-2013, 02:58 PM   #8
Montidahobrewer
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I racked the wine and added k1-v1116

I didn't stir and you can see in the picture the yeast stayed on the top gallon or so.

I think I've lost this one :-(

 
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Old 02-14-2013, 09:38 PM   #9
Montidahobrewer
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I'm going to try adding pectic enzyme to this batch and see what happens.

Is this considered a stuck fermentation if it never got going ?

Would alchotech 48 hour super yeast get this started?

The juice smells and tastes so good this would make a great wine if I could only get it going.

Somebody please help!!!!!

 
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Old 02-14-2013, 09:56 PM   #10
oogaboogachiefwalkingdeer
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Wait a while it should kick off. Might try warming it up a bit in a water bath and see if that gets it going. Mike

 
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