Long fermentation time

[Karooboy]

Hey guys, so I've got some sugar washes fermenting now for about 12 days, bubbling happening, wash temp about 26 degrees Celsius, used bakers yeast. The gravity ready hasn't dropped, and it still taste sweet. Followed all the steps, any reason why. The first several days was re wally cold weather, then I moved them inside with a heater.

[Hambone]

pH crash?

[Deplorable]

pH crash?

Thats where I'd place my money.

[OtisT]

What was your starting gravity? Where is it at now?
Any nutrients?
Was the temp still near 26c when the activity stopped? Temp is a potential culprit, but can’t say for sure because your description of the temp is quite vague.

Otis

[StillerBoy]

Followed all the steps, any reason why

What does that mean, as it would seem not so.. what sugar wash was it, recipe..

The first several days was re wally cold weather, then I moved them inside with a heater.

That's a big issue with fermentation.. yeast prefer a stable temp.. beside, if it's a sugar wash, there is probabaly a Ph issuse, as the acidity level in a sugar wash will crash rapidly in the begining..

Mars

[gwizard]

Sometimes it just takes time due to env conditions.

For example, my latest wash was put 14 days ago at 1060. I checked 2 days ago, 1000. But still bubbling, so I just let it run its course.
It's winter for me, so ambient fluctuates between 19c and 7c.
Fermenter is temp controlled (heating belt + inkbird controller)

Same wash, same yeast, same setup - 4 months ago - 3 days to drop below 1000.

Wash happens

[Thear]

I have been doing a couple of sugar washes the last year and fermentation time was always around 12 days for a 100l wash.

My last couple of washes i did with some crushed coral and it cut it down to around 5 days. PH was definately my problem.

End result much cleaner and faster.

[dukethebeagle120]

What was your starting gravity? Where is it at now?
Any nutrients?
Was the temp still near 26c when the activity stopped? Temp is a potential culprit, but can’t say for sure because your description of the temp is quite vague.

Otis

I am with otis
The bread yeast i got won't work under 90 degrees around 30c
I would check that and add some crushed shells
Then see what happens

[still_stirrin]

Sugar wash, huh? Did you get the recipe off of the internet? Or possibly a YouTube video?

I sense a couple possible problems:
-> 1) no nutrients...sugar doesn’t provide the necessary nutrients for yeast to metabolize sucrose, so you need supplements,
-> 2) if it does start fermenting, chances are the pH will fall as acids are intermediary byproducts of the reduction of sugars,
-> 3) inadequate aeration for proper yeast budding (reproduction) early in the fermentation cycle...low yeast population,
-> 4) bacterial contamination overtaking the wash ahead of active yeast, causing spoilage instead of fermentation.

Since you noted the gravity has not dropped appreciably and it still tastes sweet, I venture a guess your yeast was not healthy and the culture is not working. Bacteria will take hold soon, if not already, especially as you “fiddle” with it.

Give us more details of what you did and the recipe you followed.
ss

[Sulaiman]

It seems to me that the pH of a sugar wash always drops at the beginning of a fermentation when there is oxygen dissolved in the water and the yeast multiply.
Adding calcium carbonate powder after the second day of fermentation to raise the pH to about 5 allows the yeast to ferment the sugar quite quickly, to completion.
If, as an experiment, I aerate the fermentation after a few days then the pH will drop again.

If the fermentation gets too cold then the yeast hibernate,
but if the pH gets too low then the yeast dies.
So, check the pH, if below 4 add base/alkali to raise the pH to about 5, and add fresh yeast.
Either lots of yeast, ot aerate the wash and correct the pH again in a day or three.

[Karooboy]

Followed all the steps, any reason why

What does that mean, as it would seem not so.. what sugar wash was it, recipe..

The first several days was re wally cold weather, then I moved them inside with a heater.

That's a big issue with fermentation.. yeast prefer a stable temp.. beside, if it's a sugar wash, there is probabaly a Ph issuse, as the acidity level in a sugar wash will crash rapidly in the begining..

Mars

So if im gonna use baking soda ri bumo up ph, what amount would i start withon a 25l wash

[Setsumi]

rather use chauck, the stuff teachers write on the board... but it is better to put it in from the start

[NZChris]

rather use chauck, the stuff teachers write on the board... but it is better to put it in from the start

Someone very recently posted his disaster using chalk. Kicked the can over and started again.

[Setsumi]

my experience is chalk in the form of sticks works well, it buffers like shells. it only disolves what is needed. but it works better when put in at the start.