 Rank: Junior Member Groups: Registered
Joined: 10/19/2008(UTC)
Posts: 12
|
I have been using the easy still for 3 yrs now and I do everything exactly the same everytime I do a batch. This time the fermentation didn't seem to be as vigorous as usual.It has been 1 week and something went wrong.I transfered the wort from primary to secondary and tasted it.It is still sweet but I can detect that there is some alcohol just not the normal potency. The Turbo yeast could have been old as in 2 yrs or so.Maybe it won't work so good because of that?Should I try another packet of Turbo yeast to get complete fermentation or should I start over? I just hate to loose all that sugar.
|
|
|
|
|
|
 Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
|
" Originally Posted by: blodgee  I have been using the easy still for 3 yrs now and I do everything exactly the same everytime I do a batch. This time the fermentation didn't seem to be as vigorous as usual.It has been 1 week and something went wrong.I transfered the wort from primary to secondary and tasted it.It is still sweet but I can detect that there is some alcohol just not the normal potency. The Turbo yeast could have been old as in 2 yrs or so.Maybe it won't work so good because of that?Should I try another packet of Turbo yeast to get complete fermentation or should I start over? I just hate to loose all that sugar. No, don't add another turbo, will be too much nutrients which can really make for bad flavors. Make a yeast bomb useing EC 1118 or Red Star champagne yeast. Hydrate it for 15 min. in half a cup of water, add half cup of your wash and aireate it well. Cover with a coffee filter and stir vigiously every so often. Add another half cup as soon asthe first ferment starts slowing, still aireating oftern. Do same again and when really going to town add it to your fermenter. Should restart for you."
|
|
|
|
|
|
Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
|
PS. Aireate the wash really well before adding the yeast bomb.
|
|
|
|
|
|
Rank: Junior Member Groups: Registered
Joined: 10/19/2008(UTC)
Posts: 12
|
" Originally Posted by: mtnwalker2 No, don't add another turbo, will be too much nutrients which can really make for bad flavors. Make a yeast bomb useing EC 1118 or Red Star champagne yeast. Hydrate it for 15 min. in half a cup of water, add half cup of your wash and aireate it well. Cover with a coffee filter and stir vigiously every so often. Add another half cup as soon asthe first ferment starts slowing, still aireating oftern. Do same again and when really going to town add it to your fermenter. Should restart for you. The Wash is still working because I can see small bubbles and the trap burps once in a while but it is working very slow.Should I still use your method."
|
|
|
|
|
|
Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
|
" Originally Posted by: blodgee The Wash is still working because I can see small bubbles and the trap burps once in a while but it is working very slow.Should I still use your method. Yes and no. If you want to speed things up the yeast bomb would, If willing to wait, which is what I would do, I would stir heck out of it, to aereate it once, and reseal. If you have a wine hydrometer, a vineometer, use it daily to check the progress. If you don't have one, get one, they are cheap, but you will also need the tall glass measuring thingy. Brewhaus has them both fairly cheap. Now if I could quit breaking one or the other every year or 2..,,?"
|
|
|
|
|
|
Rank: Senior Member Groups: Registered
Joined: 10/22/2005(UTC)
Posts: 817
|
"Errrrr! one other issue I have encounterd. TWice, Once was a leak in the rim of my fermeter, which was allowing the gasses to escape rather than building up enough pressure to bubble the airlock, The second was the airlock gasket seal which was about 6 years old and had dried and cracked enough to allow a lot of the gasses out but not all. The airlock was really slow and lacodaisicale, as most of the co2 escaped from the gasket. Neither are an issue to the final wash, as there will be a great covering of CO2 gas to protect the wash or mash. Just makes it hard to define whats going on inside.
Oh yes, and twice I didn't get a really good seal on the lid. Do several hundred runs and you will surprise yourself at hom many stupid blunders you can make. But you learn from each one."
|
|
|
|
|
|
Rank: Junior Member Groups: Registered
Joined: 10/19/2008(UTC)
Posts: 12
|
"Ok thanks for the help.
I do primary in a plastic food grade pail with a loose fitting lid as a garbage can would have so gases escape do problem."
|
|
|
|
|
|
Forum Jump
You cannot post new topics in this forum.
You cannot reply to topics in this forum.
You cannot delete your posts in this forum.
You cannot edit your posts in this forum.
You cannot create polls in this forum.
You cannot vote in polls in this forum.
