I had both a late start(after 4 days), and stuck fermentation in my first batch. I have a gentle swirl for the first problem, and it got started. After 2 days, it stopped again and a gentle swirl again fixed the stuck fermentation problem. My specific gravity dropped from 1074 to 1026 in just 2 days, and got stuck! Now I am just waiting for it to drop to 1013. Thanks for helping!
Great info as usual. There is no replacement for experience. If you have a favorite recipe that’s doing well, check it day to day for SG, pH and overall appearance at the surface. Some will give you a railing boil at your indicator/stopper (not necessarily a good sign) while others will look like a fountain drink from your local fast food joint, which may be more appropriate for your recipe. Bubbly is good, flat is not. But record your baseline results for each of the 7 next days, so that when the inevitable happens, you have a reference. After ## runs, using a standard TPW/sugar wash, my start is usually 1.06 SG to finish at .990, or about 0.01 drop for each of seven days at a constant 78ºF. The pH should be 5-5.5 and remain stable, If it tracks off, use lemon juice to lower, calcium (chalk or calcium antacid tablet) to raise. If something is in trouble, it will often manifest itself in the first 3-4 days. The important step is to re-adjust the new starting mixture carefully. Too much sugar or heat can stunt your yeast. If it dies, you can always dilute, re-pitch nutrient and fresh yeast at the appropriate pH and temp, since it will actually feed on the dead stuff.
Hi I have been brewing successfully for last eight months. I live in Cholistan desert in Pakistan (close to Indian border), our summers are very long and harsh, the temperature reaches up to 50 degrees celsius. During, my previous homebrewing experiences (wine/beers), the fermentation process ended in 17 - 19 days during summers. Winters are short but night time temperature drops a lot, this morning (December 14) when I checked my beer, there are very few bubbles, or I can say almost no fermentation, while it is only the 10th day today. I need to mention in the past, whether I brewed 5 liters, 7 or 10 liters, I have always used the dry yeast sachet of 10 grams regardless the quantity of liquid, but this time I have brewed 20 liters of beer and the amount of yeast I added was still the same (10 g pack). But anyway as it is the mid of winters and the temperature yesterday during the day time was 9 degrees c and during the night it was -1 last night so I need to ask: If this quicker completion of fermentation process is due to colder weather? Is it due to larger amount of liquid (20 liters) and less yeast (10 g)? Or shall I add some more yeast while the brew is already 10 days older? I thank you in advance, and hope that you would be able to answer as soon as you could. (whatsapp +923007003492)
i'm thinking that the cooler temps. slowed the yeast down you can try to wrap fermenters with blanket to help hold heat in yeast likes 21 c to 27 c also check the gravity just to make sure that it is not done
I have never distilled anything ever and got a brand new distiller. My first recipe for whiskey... 40L of water around 180 Degrees F or 82 Degrees C 15lbs of crushed Corn/corn meal 8lbs of crushed Wheat 2lbs of Malted Barley I let that go for a while using a brew bag until it cooled down to about 140 Degrees F or 60 Degrees C Took the brew bag out, sparged out the excess starches and sugars. It was looking like the draw off the ingredients was quite good, very milky looking. Let it cool to about 86 degrees F or 30 degrees C Pitched my yeast and let it cool to about 68 Degrees F or 20 degrees C. I checked that same night and the fermentation had a very good cap and was bubbling like crazy... smelled like fresh bread. Since it's my first time and I had no idea what I was doing, I didn't check the gravity and the lid was getting tight from the gas build up. I was worried it was going to pop so I stupidly popped the lid a bit thinking it needed air. When I came out the next morning, it was still bubbling but the cap was gone and it was about 60 degrees F or 16 Degrees C. (which I think is too cold) It's still slowly bubbling but no new cap and it's starting to settle near the bottom of the bucket. Now the gravity reads about 1.005. Did I completely screw it up? could it have just finished in a few days (24-48 hours seems quick to me). I've purchased 4lbs of corn sugar that I'm thinking I might boil into some water and add it to try to bring up the temp and get a bit more sugar in it. hopefully that'll get the yeast going or I can repitch some more yeast. thoughts?
@@stillworksandbrewing What do you think about the idea of adding a bit of Corn Sugar to bring up the volume? It's been sitting for about 4 days now, I check it daily and it's still slowly bubbling. But It's been under 20 Degree's C so i think it needs to get a bit warmer to finish off the fermentation and then clear before distilling
I am just trying to make a ginger bug to make fermented ginger beer. I use water, grated ginger and sugar. My yeast started fermenting but then stop after a few days. I have tried many recipes. The ginger yeast plant is supposed to take a week and to brew the beer two to three weeks.
@@stillworksandbrewing No, I never even get to the beer part. My ginger colony dies, which I need to use to make the ginger beer. It died in the past when I added ginger that's not organic. Don't know if I am adding too much sugar or too little.
You need air to ferment anything.why do you tubers do what they do? Take all that shit and throw it away. Open that bucket and it will blow up. And it's gonna do what it's gonna do.throw that hydrometer in the trash. Belgian monks didn't have a hydrometer in the 18th century. They made the best wine and beer known to man. In open pits counting on natural yeast floating in the air.
i just brewed my first beer and was freaking out because i had a very active 2 day period and now it almost seems i have nothing. the temperature outside dropped and not it is warmer today. think i might give a quick stir as suggested. thank you
Hi , my cherry wine was going well but an ‘ experienced wine maker ‘ told me to feed it more sugar , i did properly but it stopped the fermentation , i then took out a pint of wine and added new yeast and nutrient .. left it a while then added it to the fermenter ... 3 days and still nothing .. all seals are good .. the new yeast was an ale yeast as thats all i had
Ok ... im not goint to lie , i didnt do a reading on the SG .. when i took it off the leese and added the 2.2 lbs of sugar , it read 1010 .. it was bubbling vigoursley until then . Im a beginner and mainly doing IPA .. so the cherry wine was a side project while i had cherries from garden .. room temp is 24 . C on average
stillworks and brewing not really , as it was doing great , until the sugar went in . Ive just checked it and the air lock has a little more pressure in it , maybe the uk temps have been too low , its warmer today
I started my batch of mead four days ago. It hasn't really gotten off really fast or anything. I'm afraid to try to take another reading, my s.g was 1.080. It hasn't stopped but it never really got going heavy. Maybe I'm just impatient. I moved it from a room around 70deg to a room about 80deg hoping the heat would help it. I'm using D47 yeast.
I know it's doing something because when I swirl it around it degasses and the air coming through the bubbler smells like yeast. I'm getting about 9-10 bubbles a minute.
@@dfrenchorn I would take a reading that will tell you if is working for sure.but on other hand 9-10 bubble min not to bad might let sit couple days then check it
@@stillworksandbrewing Okay good. I'll find a way that I'm satisfied with taking a reading. Assuming if there's any change in the gravity they're going at it. I have no fruit or anything so I was worried I may not have had enough oxygen or food. I haven't used anything like fermaid, and I dry pitched the yeast.
right now I don't have a wine thief although I'm deffo going to buy one. So I have to pour some into a measuring cup and then into a tall glass. new -s.g is 1.060 so they've eaten some of the sugars. -I've used some of the brew and some water to dilute to hydrate a little more yeast. then I'll repitch and take a gravity. -It's only 4-5 days old and I'm not sure exactly how much I need to worry about oxygen yet, so I'm trying to be paranoid about it just to be safe since I can be clumsy. -Plus it's nice to start getting smells into my brain, but I don't recognise them except maybe what is the smell of the yeast itself and ethynol...
Hi, I wanted to know if I can use stuck fermentation in the case where I need to preserve the coconut sap since the natural yeast acts soon as it is past 24hrs and I want to preserve the sap to its original state for some days.
I would think you should see something buy now? did you remove lid any foam on top of mash? if so then lid has a leak is temp. too cold? check that first
@@stillworksandbrewing Well it's only been 12 hours as I type this since pitching and the net's telling me between 12 and 26 hours is the time at which fermentation starts. The lid is pretty snug and will bubble the check valve if I press on the lid so I'll be patient. The Distillers Yeast says the pitching temperature is 95F and thats' where I pitched it. It's on a table close to an oil heater so it's not in a cold part of the hosue. I'll update you tomorrow sir.Thank you.
I have a question about air locks. I have heard some say not to use during initial fermentation and others say to use. Some say you need oxygen early in the fermentation and others say none. Can you please clarify this for me?
Great questions You want oxygen mixed in your mash just before you add your yeast (I just stir very hard trying to mix in some air)but after that use a air lock. Cheers!!
I had both a late start(after 4 days), and stuck fermentation in my first batch. I have a gentle swirl for the first problem, and it got started. After 2 days, it stopped again and a gentle swirl again fixed the stuck fermentation problem.
My specific gravity dropped from 1074 to 1026 in just 2 days, and got stuck! Now I am just waiting for it to drop to 1013. Thanks for helping!
it will work out for you cheers
Great video on the approach for investigating stuck femintation
Cheers!
Great info as usual. There is no replacement for experience.
If you have a favorite recipe that’s doing well, check it day to day for SG, pH and overall appearance at the surface. Some will give you a railing boil at your indicator/stopper (not necessarily a good sign) while others will look like a fountain drink from your local fast food joint, which may be more appropriate for your recipe. Bubbly is good, flat is not. But record your baseline results for each of the 7 next days, so that when the inevitable happens, you have a reference.
After ## runs, using a standard TPW/sugar wash, my start is usually 1.06 SG to finish at .990, or about 0.01 drop for each of seven days at a constant 78ºF. The pH should be 5-5.5 and remain stable, If it tracks off, use lemon juice to lower, calcium (chalk or calcium antacid tablet) to raise. If something is in trouble, it will often manifest itself in the first 3-4 days.
The important step is to re-adjust the new starting mixture carefully. Too much sugar or heat can stunt your yeast. If it dies, you can always dilute, re-pitch nutrient and fresh yeast at the appropriate pH and temp, since it will actually feed on the dead stuff.
Bob as always welth of great info thanks great to hear from you happy new years Cheers
Thanks I just brewed my first beer and had 1 day of vigorous activity. Now I'm armed with info to check everything.
Have fun! Cheers!!
Good advice! Thanks for the info.
Glad it was helpful!
Thanks for your time. It looks like I need to check my gravity.
You bet
Hi
I have been brewing successfully for last eight months. I live in Cholistan desert in Pakistan (close to Indian border), our summers are very long and harsh, the temperature reaches up to 50 degrees celsius. During, my previous homebrewing experiences (wine/beers), the fermentation process ended in 17 - 19 days during summers. Winters are short but night time temperature drops a lot, this morning (December 14) when I checked my beer, there are very few bubbles, or I can say almost no fermentation, while it is only the 10th day today.
I need to mention in the past, whether I brewed 5 liters, 7 or 10 liters, I have always used the dry yeast sachet of 10 grams regardless the quantity of liquid, but this time I have brewed 20 liters of beer and the amount of yeast I added was still the same (10 g pack). But anyway as it is the mid of winters and the temperature yesterday during the day time was 9 degrees c and during the night it was -1 last night so I need to ask:
If this quicker completion of fermentation process is due to colder weather?
Is it due to larger amount of liquid (20 liters) and less yeast (10 g)?
Or shall I add some more yeast while the brew is already 10 days older?
I thank you in advance, and hope that you would be able to answer as soon as you could.
(whatsapp +923007003492)
i'm thinking that the cooler temps. slowed the yeast down you can try to wrap fermenters with blanket to help hold heat in yeast likes 21 c to 27 c also check the gravity just to make sure that it is not done
I have never distilled anything ever and got a brand new distiller. My first recipe for whiskey...
40L of water around 180 Degrees F or 82 Degrees C
15lbs of crushed Corn/corn meal
8lbs of crushed Wheat
2lbs of Malted Barley
I let that go for a while using a brew bag until it cooled down to about 140 Degrees F or 60 Degrees C
Took the brew bag out, sparged out the excess starches and sugars. It was looking like the draw off the ingredients was quite good, very milky looking. Let it cool to about 86 degrees F or 30 degrees C
Pitched my yeast and let it cool to about 68 Degrees F or 20 degrees C.
I checked that same night and the fermentation had a very good cap and was bubbling like crazy... smelled like fresh bread.
Since it's my first time and I had no idea what I was doing, I didn't check the gravity and the lid was getting tight from the gas build up. I was worried it was going to pop so I stupidly popped the lid a bit thinking it needed air.
When I came out the next morning, it was still bubbling but the cap was gone and it was about 60 degrees F or 16 Degrees C. (which I think is too cold)
It's still slowly bubbling but no new cap and it's starting to settle near the bottom of the bucket. Now the gravity reads about 1.005.
Did I completely screw it up? could it have just finished in a few days (24-48 hours seems quick to me).
I've purchased 4lbs of corn sugar that I'm thinking I might boil into some water and add it to try to bring up the temp and get a bit more sugar in it. hopefully that'll get the yeast going or I can repitch some more yeast.
thoughts?
You are just fine 1 or 2 days you should be at 1.000 even 1.005 is ok to run cheers
@@stillworksandbrewing What do you think about the idea of adding a bit of Corn Sugar to bring up the volume?
It's been sitting for about 4 days now, I check it daily and it's still slowly bubbling. But It's been under 20 Degree's C so i think it needs to get a bit warmer to finish off the fermentation and then clear before distilling
@MaverickRE with the grain you used I would run it don’t get greedy 😂
Very informative video
Glad you think so!
How come all these people in these all these videos seem drunk?
I was just thinking that lmao he’s is all tuned up
Thank you dude.
No problem!
I am just trying to make a ginger bug to make fermented ginger beer. I use water, grated ginger and sugar. My yeast started fermenting but then stop after a few days. I have tried many recipes. The ginger yeast plant is supposed to take a week and to brew the beer two to three weeks.
Did you check your gravity to make sure that it's not done early
@@stillworksandbrewing No, I never even get to the beer part. My ginger colony dies, which I need to use to make the ginger beer. It died in the past when I added ginger that's not organic. Don't know if I am adding too much sugar or too little.
You need air to ferment anything.why do you tubers do what they do? Take all that shit and throw it away. Open that bucket and it will blow up. And it's gonna do what it's gonna do.throw that hydrometer in the trash. Belgian monks didn't have a hydrometer in the 18th century. They made the best wine and beer known to man. In open pits counting on natural yeast floating in the air.
Any hacks on how to warm it up in the summer when the AC is running without fancy brewing tools? Currently hovering around 68° and no more bubbling.
i just brewed my first beer and was freaking out because i had a very active 2 day period and now it almost seems i have nothing. the temperature outside dropped and not it is warmer today. think i might give a quick stir as suggested. thank you
check your gravity i have had them finsh fast
This guy is pissed! 😂
hope not
Huge hands 😮...
good video
thanks happy new years
Hi , my cherry wine was going well but an ‘ experienced wine maker ‘ told me to feed it more sugar , i did properly but it stopped the fermentation , i then took out a pint of wine and added new yeast and nutrient .. left it a while then added it to the fermenter ... 3 days and still nothing .. all seals are good .. the new yeast was an ale yeast as thats all i had
Ok the first question i have is what was the starting gravity and the gravity now?
Ok ... im not goint to lie , i didnt do a reading on the SG .. when i took it off the leese and added the 2.2 lbs of sugar , it read 1010 .. it was bubbling vigoursley until then . Im a beginner and mainly doing IPA .. so the cherry wine was a side project while i had cherries from garden .. room temp is 24 . C on average
I am not a wine maker but do you think that the alcohol got to high for the yeast to survive?
stillworks and brewing not really , as it was doing great , until the sugar went in . Ive just checked it and the air lock has a little more pressure in it , maybe the uk temps have been too low , its warmer today
Too much sugar will stress the yeast and they will stop
Also very important is what is the ph? Did you have too high of a concentration of sugar for the yeast you’re using?
Can the mixture be to cold? It fermented the first 3 daysit was in an air conditioned room,plus I only have 3 gallons in a 5 gallons jug
All my stuck fermentation I never able to get it started again. I don't know why
What was the sg and what is the gravity now?
What is one point o 4 ? is it 1.04 or 1.004 ? if 1.04 ... there is still a lot of sugar in the solution.
I started my batch of mead four days ago. It hasn't really gotten off really fast or anything. I'm afraid to try to take another reading, my s.g was 1.080. It hasn't stopped but it never really got going heavy. Maybe I'm just impatient. I moved it from a room around 70deg to a room about 80deg hoping the heat would help it. I'm using D47 yeast.
I know it's doing something because when I swirl it around it degasses and the air coming through the bubbler smells like yeast. I'm getting about 9-10 bubbles a minute.
@@dfrenchorn I would take a reading that will tell you if is working for sure.but on other hand 9-10 bubble min not to bad might let sit couple days then check it
@@stillworksandbrewing Okay good. I'll find a way that I'm satisfied with taking a reading. Assuming if there's any change in the gravity they're going at it. I have no fruit or anything so I was worried I may not have had enough oxygen or food. I haven't used anything like fermaid, and I dry pitched the yeast.
@@dfrenchornI have a wine thief i use star san every thing you can put product back in
right now I don't have a wine thief although I'm deffo going to buy one. So I have to pour some into a measuring cup and then into a tall glass.
new
-s.g is 1.060 so they've eaten some of the sugars. -I've used some of the brew and some water to dilute to hydrate a little more yeast. then I'll repitch and take a gravity.
-It's only 4-5 days old and I'm not sure exactly how much I need to worry about oxygen yet, so I'm trying to be paranoid about it just to be safe since I can be clumsy.
-Plus it's nice to start getting smells into my brain, but I don't recognise them except maybe what is the smell of the yeast itself and ethynol...
Hi, I wanted to know if I can use stuck fermentation in the case where I need to preserve the coconut sap since the natural yeast acts soon as it is past 24hrs and I want to preserve the sap to its original state for some days.
Sorry can't help with that cheers!!
How much turbo yeast should I add to my rose hip wine in demijhon
I would guess 2-3 Tbsp
How about time? I pitched last night at 9 and got up this morning and there's no activity at 7 a.m. So have I allowed enough time to pass?
I would think you should see something buy now? did you remove lid any foam on top of mash? if so then lid has a leak is temp. too cold? check that first
@@stillworksandbrewing Well it's only been 12 hours as I type this since pitching and the net's telling me between 12 and 26 hours is the time at which fermentation starts. The lid is pretty snug and will bubble the check valve if I press on the lid so I'll be patient. The Distillers Yeast says the pitching temperature is 95F and thats' where I pitched it. It's on a table close to an oil heater so it's not in a cold part of the hosue. I'll update you tomorrow sir.Thank you.
I have a question about air locks. I have heard some say not to use during initial fermentation and others say to use. Some say you need oxygen early in the fermentation and others say none. Can you please clarify this for me?
Great questions You want oxygen mixed in your mash just before you add your yeast (I just stir very hard trying to mix in some air)but after that use a air lock. Cheers!!
Can I add turbo yeast to my demijhon
I would think so