Stuck Ferment

[Coriba]

I’ve started a new thread on this issue migrating from ‘Gallons of Cider in 2024’

I have at least three ciders that seem to be stuck at 1.010 SG. All three were fermented with Francesca yeast with an addition of DAP prior to ferment. Fermentation temperature was initially 63 F. Fruit additions were made near the end of initial ferment and secondary fermentation from the fruit addition was observed. The temperature was raised to 68 F near the end to finish the ferment.

They seem to be stuck at 1.010. No reason to expect a poor measurement. Can I restart ferment be adding a new yeast slurry and some sugar to raise the SG a couple of points? Not sure what to do here, has not happened to me before.

 

[Maylar]

Add a gram of DAP to each of them. Is Francesca a bread yeast?

 

[Coriba]

The yeast is Renaissance Fresco yeast. Used many time without issue. Tested again. All the plain ciders are fine, but the fruited ones, the fir tip, and the Peary are all at SG 1.010. I added a bit of DAP and some rehydrated yeast to each. Hoping for the best.

 

[Chalkyt]

Hopefully by now the DAP as suggested by Maylar will have kicked things along.

FYI I, have had this issue with S04 (an ale yeast) which is quite dependent on YAN. YAN can become somewhat depleted in apples from old unfertilised trees (which mine are). Claude Jolicoeur refers to this in his book (chapter 14.2) as does Andrew Lea. In fact, Jolicoeur suggests using a controlled dose of DAP to progress fermentation to a desired level after stalling (25ppm of DAP per 0.010 SG drop). Anyhow adding DAP when S04 stalls has worked for me.

As a side note, I see you have also used TF6 which is promoted as a yeast to result in some sweetness. The Fermentis data suggests that this can stop at around 1.010 so I wonder if this also behaves a bit like S04. Just my personal perception, but it makes you wonder.

 

[Coriba]

Thanks for the feedback. You are more technical than I am. What do you mean by TF6?

Haven’t measured in a few days, nothing obvious happening. I’ll be patient.

 

[Chalkyt]

Whoops... my mistake... I am losing the plot!!! I had read your post on "Gallons of Cider" and picked up the reference to TF6 from another poster and thought it was from you. Adding DAP has worked for me on the occasions that fermentation stopped around 1.010 so hopefully it gets things going.

 

[Coriba]

I used a yeast designed for cask aged ciders and beers, Lallemund ‘Yeast for cask and bottle conditioning’. Rehydrated in a sugar solution. Seems to be working.