lpsumo said:Mine is still slowly fermenting more than 3 months later, waiting is boring...
What about filtering somehow? like siphoning through a cheese cloth or something?
I started this 4 days ago and fermentation has been very slow about 1 bubble every 5 seconds. Anyone have any info that could help?
Did you aerate the must to allow the yeast to respirate and increase their population for make for a good fermentation? What's your original gravity? What variety of yeast did you use? A champagne yeast such as Red Star or Lalvin EC-1118 should be a robust yeast to start a strong fermentation. One concern I have with this recipe is the addition of the acid blend at the start of fermentation. Too acidic an environment retards yeast reproduction and growth. I would add the acid blend after fermentation and before bottling. If you get desperate I'd suggest mixing up a second batch without any acid blend and then blending the batches together thereby reducing the acidity. Provide good aeration and yeast nutrient and I think you'd get a better rate of fermentation. As it is, it sounds like you are getting fermentation happening but the rate will be painfully slow. Don't worry there is usually always a fix available.
I did aerate the must. And I used Red Star. I don't have a hydrometer so I don't know my original gravity. Is there anyway this could finish fermenting if I just leave it alone? Even if it takes forever.
Yes. But it sounds like it will take a real long time. But a weak yeast could produce off flavors too. That may not be a killer for a mango wine versus one for a grape varietal but why risk it? Your yeast are the real winemakers. Why make it overly hard for them? I'd suggest looking at alternatives for measuring your pH. If it's lower than 3.0, your yeast will struggle meaning a long and weak fermentation period. If it's much lower like 2.5, it would be a wonder that the yeast would be working much at all. I suggest an optimal yeast performance pH of 3.7 - 4.6 though some say 3.4 or 3.5 would be an ok minimum pH. A pH meter might be a good tool for you to investigate this further. If low pH is your problem, maybe add 1/3 teaspoon of calcium carbonate CaCO3, stir and check pH and repeat until your pH reads 3.8. Hope this helps your fermentation. It could really help your batch.
After 7 days of fermenting in the bucket we checked the SG and it was 1.018. Went ahead and racked into a 6gallon carboy. Still chug chugging away. We used 4.5 cups per gallon instead of 6 cups and left the acid blend out to keep the ph from getting too low in order to make it easier on the yeast.
...I was just wondering the differences between corn and cane sugar when brewing...
... is cane sugar sweeter or is corn t...
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