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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Stuck Ferment
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Old 02-14-2013, 10:13 PM   #11
Montidahobrewer
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Quote:
Originally Posted by oogaboogachiefwalkingdeer
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
Mike,
I hope it does!!

I have tried heating it up with a heating pad and a goose down coat wrapped around it. That makes the bubble on the air lock move a bit but still no action.

I wish I could get somebody to comment on the ingredients pics I posted, maybe there are just to many preservatives in the juice but it said natural flavors.


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Old 02-14-2013, 10:35 PM   #12
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I have no idea how some of those ingredients affect fermentation. Maybe add yet another pack of yeast and some yeast energizer?


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Old 02-14-2013, 10:50 PM   #13
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Quote:
Originally Posted by Bluespark
I have no idea how some of those ingredients affect fermentation. Maybe add yet another pack of yeast and some yeast energizer?
What's yeast energizer ? Product name?
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Old 02-15-2013, 02:54 AM   #14
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Yeast nutrient and yeast energizer.

Also if a ferment is stuck try make a large starter. Start by hydrating the yeast in about a cup of sugar water in a large bowl. After the yeast starts to get active (I leave it over night) add a half cup of the stuck must. Continue adding half cup of the must every few hours. Do this over the course of a few days. This slowly acclimates the yeast to their new environment giving them a better chance at survival. Once your starter is going add it back to the rest of the must. Leave it uncovered, and try to keep oxygen to it for the first few days to help the yeast. Use 1118 or 1116. Cranberries are notorious for stuck fermentation don't give up just yet.
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Old 02-15-2013, 03:10 AM   #15
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Quote:
Originally Posted by Heavywalker
Yeast nutrient and yeast energizer.

Also if a ferment is stuck try make a large starter. Start by hydrating the yeast in about a cup of sugar water in a large bowl. After the yeast starts to get active (I leave it over night) add a half cup of the stuck must. Continue adding half cup of the must every few hours. Do this over the course of a few days. This slowly acclimates the yeast to their new environment giving them a better chance at survival. Once your starter is going add it back to the rest of the must. Leave it uncovered, and try to keep oxygen to it for the first few days to help the yeast. Use 1118 or 1116. Cranberries are notorious for stuck fermentation don't give up just yet.
Nice, there is hope!!!!! :-)
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Old 02-15-2013, 10:33 PM   #16
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Got the starter going!! (Used EC-1118)

I'm going to continue to add little by little in hopes it will get going.

The starter is working with a cup of juice so it seems like there is hope!
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Old 02-15-2013, 10:35 PM   #17
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Old 02-15-2013, 11:11 PM   #18
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Let us know if it works.
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Old 02-16-2013, 03:15 AM   #19
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The starter is working great! This is exciting I wish i could post short videos of the fermentation.
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Old 02-16-2013, 03:20 AM   #20
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That should do the trick. Mike


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