Another stuck Fermentation

[JackofME]

I hate to post this as there has been plenty advice, but I guess I need to know if I should give up.

I have a couple of test batches that just will not ferment. What both have in common is they were local cider that supposedly was only UV pasteurized.

I will focus on one as the answer is probably the same for both.

1 Gallon cider
1.5 ounces corn sugar
1.5 ounces torbinado sugar
1/2 pack nottingham yeast
SG 1.053

Put it in the basement at average temps of 55 - 63. 8 Days later it seems like it has had no airlock activity, but there are bubbles on the side of the container. Gravity at 1.048. At this point I start paying closer attention and give its some yeast nutrient. A week later it is still at 1.048 and I pitch a teaspoon of S-04. I then create a yeast starter with the rest of the s-04 and start adding liquid starter 3 times of the next 2 weeks along with a little yeast nutrient.

Here I am a little over a month later and gravity is at 1.048, I can get activity (bubbles) for a little while after I add yeast but then it slows again, I am trying it in a warmer part of the house now. The juice is very clear smells and tastes great (although sweet).

Is there any hope here? Would yeast energizer make a difference? Should I just use this stuff to back sweeten or would that be dangerous at this point...with so little alcohol at some point bacteria has to become an issue.

 

[Misplaced_Canuck]

What do the ingredients say on the cider jug? Any preservatives?

I'd also crank up the heat to 68-70F.

MC

 

[JackofME]

The label only says
McIntosh Blend
UV Treated

no chemicals listed. But I wonder as this was a January cider. So was it made and then preserved or did they use apples that were stored until January, I do not know the answer to this.

All the other threads for stuck fermentations seem to end with them starting up within 2 weeks even if chemical preservatives were involved.

 

[oregonbrew541]

The label only says
McIntosh Blend
UV Treated

no chemicals listed. But I wonder as this was a January cider. So was it made and then preserved or did they use apples that were stored until January, I do not know the answer to this.

All the other threads for stuck fermentations seem to end with them starting up within 2 weeks even if chemical preservatives were involved.

sounds like your basement is just a bit to cold and nottingham imo works its best at 68* its also because nottingham is a weak yeast to begin with its great if kept at target temp, the best in my opinion but maybe bring to a warmer location and pitch some energizer and maybe some fresh yeast. this brew will be fine just be patient.

 

[phug]

I agree, bring it upstairs into the warm just long enough to get it started. If that's a problem with SWMBO, bring it upstairs before bed, and bring it back downstairs before she wakes up.

I like to give mine a few hours in the warmer part of the house right after I pitch to let it get going, then it keeps itself a little bit warmer, and it's already going. my basement is 55-60, and I'm using S-04 which seems to be roughly equivalent to Notty.

 

[bernardsmith]

You say you used a half pack of Nottingham. Was this pack opened previously? If so, when? How was it stored. I am not convinced that using half packs offers any benefit. I think the second half is as good as wasted.

 

[dallas996]

You say you used a half pack of Nottingham. Was this pack opened previously? If so, when? How was it stored. I am not convinced that using half packs offers any benefit. I think the second half is as good as wasted.

I get 3 5 gal. batches out of a single pack of Notty. If you keep it stored properly after opening it, it will keep quite a long time.

 

[JackofME]

Thank you all for your ideas. The Notty I used was a fresh packet. Remember I have another stuck fermentation, basically the same juice with alot of concentrate added as I wanted to make something similar to an ice cider. Its SG was 1.11 and I used a full packet of ec-1118 in 1 gallon It stuck at 1.10.

The juice and the fermentation temps are the common factors. Although I do have 3 gallons of Motts, AJC and Notty bubbling nicely in my basement, which is what led me to suspect something with the juice.

Both have now been at temps between 63 - 72 for 36 hours and show no difference so far. I did agitate one yesterday and I got a little burst of (CO2?) bubbles that got me hopeful, but still no activity in the airlock. I am hoping another 24 hours will wake something up.

 

[phug]

what brand cider are you using do you still have the labels?

 

[bernardsmith]

I guess I would not use the bubbler as a tool to measure activity. If there is a poor seal between the bung and the carboy or between the bung and the airlock then you may have no bubbles. An hydrometer would give you a more accurate reading of any drop in the gravity.

 

[JackofME]

I guess the solution is warmth. It took about 60 hours in warmer temperatures but the two stuck fermentation's are showing some action. I have always read that slow and cold is the best way, but I guess there is a limit. Although maybe if I had left these alone they would have started on their own come spring.

 

[phug]

Glad that worked out for you. Once it's really going to should be able to move it to the cool again to slow it down.

 

[dataglo]

I had a similar impasse, put a heat belt on and then the engine started. No stopping it not


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