Vintners Best difficulties, anyone else??

[dmodic]

Hi

I recently purchased two 1 gallon liquid fruit base concentrates from Vintner's Best (wanted a cheap and easy "utility" wine for the house). I was expecting these to be simple, and easy. However, even with following directions to a T, fermentation is ridiculously slow for primary. I started at OG of 1.080 (10%) and after about a week and a half I am at 1.055 - 1.060 gravity in each of the 2 5 gallon batches (blueberry and raspberry). I have made numerous wines from fruit and juices and lots of beer, and have never had a fermentation behave this way. I even pitched new yeast after 72 hours of "nothing".

Anyone else have issues with these? Anybody have any thoughts? I can say that every day or so I mix with drill mixer, and I get a crap load of bubbles rise up (about 6 inches or so). Weird...

If anybody has some wisdom here, that'd be great. Thanks. I attached a pic of what I bought.

 

[The_Bishop]

What are you measuring gravity with?

 

[dmodic]

Standard hydrometer

 

[The_Bishop]

Possibly the must is too acidic for the yeast.

 

[lukebuz]

stop mixing. I've found that can slow yeast down, at least temporarily....

 

[dmodic]

I used Lalvin V1116, which is advertised to be a fast fermenter at a wide pH range and the juice stuff I used is "supposedly" adjusted perfect. I will check the pH, but I cannot find pH range for Lalvin 1116.

As far as the mixing, Lalvin 1116 requires a large amount of oxygen for synthesis of survival factors which is why I have been stirring daily. Plus, I am used to making wine from fresh fruit which requires punching the cap down daily. If anything I worry that I am not oxygenating enough.

So, I don't know... This is very weird and perplexing. If anyone else has any suggestions, I welcome them.

 

[pumpkinman2012]

What temp is the must? If it is too cool, it will slow down. Have you tried to add any yeast nutrient such as fermaid K?

 

[dmodic]

The temp has been at 72F. The store has replaced both of them. I have figured out the problem and would like to provide guidance to any others that would like to try this product which works extremely well: providing you ignore the directions on the package. There are two major issues that caused a dead fermentation here. Below are the two things that should be ignored/changed on the directions.
1. Do not airlock immediately as directions say. Cover with towel and let ferment for ~5 days, or until gravity is ~1.020. Then rack to 5 gal glass carboy and airlock. Then let ferment 1 month, rerack, and work as usual.
2. Although it is "not recommended", add yeast nutrient and energizer. For whatever reason, the yeast will not start in this substrate without a kick in the rump.

I have performed the above two modifications and am witnessing perfect fermentation. Each of the two 5 gallon batches has dropped 0.030 gravity points only 48 hours after yeast pitching. The first time I tried, 3 weeks caused 0.030 drops in gravity.....

With the aforementioned modifications, I recommend this product. It is cheap, easy, highly successful, and good fruit flavor without having to add any after stabilization.

Thanks for all the helpful dialogue here during diagnosis.

-DM