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Old 12-04-2008, 02:41 AM   #11
Tusch
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Nov 2007
Spring Valley, Ohio
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You definitely need to be using an airlock for wine. Those that do not use an airlock, merely do so for the first initial stage of fermentation, say 4 or 5 fays, while the yeasts are at their most vigorous level of co2 production.

You should probably look into repitching. I would go ahead and rack it into a new carboy and repitch there. This has worked on stalled ferments for me. I think the combination of the slight aeration and shaking the brew gets, on top of the new yeast really helps it out.
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Old 12-04-2008, 08:43 AM   #12
Kauai_Kahuna
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May 2008
Hawaii
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What temperature is it sitting at? With any active yeast at that volume you should be fermenting fine. You also may want to double check and make certain you had no preservatives in the juice you used.
Get it up to around 70F, gently stir it to re-suspend the yeast and see what happens.
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Old 12-05-2008, 01:15 AM   #13
BassettWrangler
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Oct 2008
Kzoo, MI
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Quote:
Originally Posted by Kauai_Kahuna View Post
What temperature is it sitting at? With any active yeast at that volume you should be fermenting fine. You also may want to double check and make certain you had no preservatives in the juice you used.
Get it up to around 70F, gently stir it to re-suspend the yeast and see what happens.
It is at 70f , I have tried suspending it a few times and it takes off for a short while,but nothing great. I stopped by me LHBS tonight and bought New Yeast and yeast Nutrient, I'm planning on Re-pitching tomorrow night in a brew bucket.


 
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Old 01-17-2009, 05:06 PM   #14
BassettWrangler
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Oct 2008
Kzoo, MI
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Well I finally bottled today!! the final gravity ended at 1.009 so i think every thing is going to be ok. Im currently drinking a glass of the "trub" that was to low to get out of the bottling bucket spigot. Not to bad of a drink. I will be taking this with me Ice fishing next week.

 
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Old 01-18-2009, 06:43 AM   #15
bmckee56
 
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Sep 2008
Coraopolis, PA (Near Pittsburgh)
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What type of bottles did you use when you bottled this stuff at 1.009?

I hope they were Champagne or Beer Bottles at the very least.

Be careful with wine bottles at that F.G. as fermentation may re-start in the bottle if it sees the right conditions. Not saying it will, but if you had that number (1.009) and you did not sweeten, you might have problems.

Salute!
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Old 01-18-2009, 04:31 PM   #16
BassettWrangler
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Oct 2008
Kzoo, MI
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Yeah i cold crashed, sweetened and bottled with beer bottles. so im pretty sure everything will work out.

 
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Old 01-19-2009, 12:21 AM   #17
RugenBrau
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Sep 2008
Finger Lakes
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you cold crashed and bottled @1.009..are you keeping those under refrigeration?
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Old 01-20-2009, 12:16 AM   #18
BassettWrangler
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Oct 2008
Kzoo, MI
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Just the cool temp of my basement no refrigeration, Am I going to Have Bottle Bombs ?

 
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Old 01-20-2009, 12:56 AM   #19
RugenBrau
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Sep 2008
Finger Lakes
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not if you drink fast.....What is the temp of your basement?
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Old 01-22-2009, 12:52 AM   #20
BassettWrangler
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Oct 2008
Kzoo, MI
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low to mid 50's, would refriging help me out? Cause normally with brew I either keep in the garage to cellar but right now its like 10degs outside going to be 0deg or less this weekend so thats out of the question.

 
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