 Rank: Junior Member Groups: Registered
Joined: 4/1/2007(UTC)
Posts: 50
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"this is about ec1118 - I mixed a batch of brown sugar and mollasses - ending with OG of about 1.080, pirtched in two packets of ec1118 and it took off just fine. racked it, tossed in some sparkloid after about a week as most activity had slowed down, now it has been two weeks and while it has slowed down more and has lots of dead cells and gunk at bottom, it is still fizzleing, like a lightly carbonated cola. gravity is now pretty much at 1.000
So my question is: is this normal for it (ec1118) to take so long? I don't want to start cooking anything if live yeast is still present - been there done that and ended up with off flavors from cooking/bursting live yeast cells.
never had this happen with turbos. Do I just wait until it all stops? add nutrients?, more sugar? drop in some turbo yeast?
I would like to get it going before christmas - HELP"
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Rank: Junior Member Groups: Registered
Joined: 4/1/2007(UTC)
Posts: 50
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anyone out there that can answer?
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 Rank: Administration Groups: Administrators
Joined: 2/10/2002(UTC)
Posts: 501
Was thanked: 8 time(s) in 8 post(s)
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Between a lack of nutrients and the high osmotic pressure of a molasses wash, even one combined with sugar, it is very unlikely that you will manage to ferment beyond the point that you are at now with an EC-1118.
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 Rank: Advanced Member Groups: Registered
Joined: 2/8/2009(UTC)
Posts: 159
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Im n ot familiar as of yet what will come through with flavors on distilling as I havent even done 1 yet but as a wine maker for many years you really dont want to add any nutrients so late in the game, you could throw in a chopped up banana as yeast loves to eat on those suckersand it dont leave any flavor behind on a wine.
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 Rank: Newbie Groups: Registered
Joined: 3/30/2008(UTC)
Posts: 8
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"The sparkloid should be put in after the yeast has finished it's work. This clears your mash. You put it in while the yeast was still working, thus severely slowing down the process.
I also use bananas in my mash. I wait until the banana has turned black, pour it into a zip-lock bag to mash it up. I use 4 bananas in a 5 gal mash."
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Rank: Advanced Member Groups: Registered
Joined: 2/8/2009(UTC)
Posts: 159
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Also, for a fining agent like Sparkaloid or any other you have to degas your wine or mash as there is tons of C02 trapped in your wine and this must be dispersed for it to clear. What you are most likely seeing is C02 slowly escaping from your wine. Get a drill mounted mix stir from a wine or beer shop to do this or spend some time and seious energy with a big plastic spoon and stir the snot out of it.
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Rank: Junior Member Groups: Registered
Joined: 3/24/2009(UTC)
Posts: 39
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"Hey
The more I think I know the worse it gets. On fermentatio I tried useing some old sugar wash that I had added sparkoloid anf distilled cause it was still sweet.
Question is I have 10% alc ,is it worth distilling?
PLEASE EXCUSE SPELLING!!!!!
mj"
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Rank: Advanced Member Groups: Registered
Joined: 2/8/2009(UTC)
Posts: 159
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Absolutely, I really dont like to go to high with my % as the more you up it the more you stress out the yeast. You will get a cleaner product by not pushing the yeast too much.
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Rank: Senior Member Groups: Registered, Moderator
Joined: 7/25/2009(UTC)
Posts: 2,209
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I use ec1118 all the time--wine making and now for fermenting a wash. So it takes a couple of weeks to fement dry. You are running a high PA --lots of things effect the fermentation. its not a right now thing.
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