sticking a fermentation

mrdrbubba · Post by **mrdrbubba** » Sat Mar 26, 2005 2:23 pm

so i've been running a 5-gallon brown-sugar wash with K1V-1116 yeast - it's been going a good 2-1/2 weeks, starting with 11.5lb sugar and then adding 3lb more when the SG started levelling off at 10 days. the ferment was starting to slow down, but now it seems to have levelled off. the wash is still somewhat sweet (and it's still bubbling too), so i presume it's probably not done yet. i'd kind of like to get the distill done pretty soon, so my idea is to stick the ferment myself and let it settle early. i know the 1116 strain resists SO2 really well, so i don't think campden tablets would work to stick the wash early - any suggestions, or will i have to just let nature run its course? thanks

Post by **Tater** » Sat Mar 26, 2005 2:39 pm

id let it finish but cold will stop fermint

The Chemist · Post by **The Chemist** » Sat Mar 26, 2005 3:08 pm

So will heat. Just throw it in the boiler if you can't wait. (Better to wait, though. I use a lot of honey, and it takes a long time to complete fermentation, but the results are worth the wait. Perhaps the less-refined brown sugar is the same.)

MyDBear · Post by **MyDBear** » Sat Mar 26, 2005 5:33 pm

Thats 14.5 lbs of sugar in a 5 gallon wash that should ferment out to about 20% and that is about the max for this strain of yeast. I think that you are pushing it to its limit so it might take it some time.

Here are the STATS. for that strain:
Lalvin K1-V1116 (Montpellier) : This strain tends to express freshness of the grape or fruit variety, especially in Sauvignon Blanc, Semillon and Chenin Blanc, but also in fruit such as peaches, nectarines, kiwis, and strawberries. Because it produces such flowery esters as isoamyl acetate, hexyl acetate, and phenyl ethyl acetate, the natural fresh fruit aromas are retained for a longer period compared to standard yeasts. It is recommended for French hybrid whites, mature reds, and ice wines as well. This strain ferments well under stressed conditions and may be used to restart a stuck fermentation. Known among enologists as the original "killer yeast," K1 dominates almost any fermentation and is capable of fermenting to 20% alcohol if sufficient nutrients, nitrogen, and fermentable sugars are properly employed, but 18% is quite reachable. It is a fast fermenter and can tolerate a huge temerature range (50-107° F). It is not, however, tolerant of concurrent malolactic fermentation.

Why is it that people are trying to make a high % wash?This is not even good if you are making wine because the high alcohol content will over power the flavor. Distilling a wash around 10% to 14% or lower will carry over more flavor,and if it's a high proof product that you are looking for, run it through a few times, but remember the more you run it through the higher the % the less flavor.

Post by **Tater** » Sat Mar 26, 2005 6:35 pm

where can ya get a good buy on honey chemist?

The Chemist · Post by **The Chemist** » Sat Mar 26, 2005 7:23 pm

Well, tater, I guess that depends on where you live. I live right down the road from a beekeeper who markets his honey locally. In the stores, it sells for $3.99 a pint. But if you go by his business, he'll sell it for $15.00 a half-gallon. That's what I do. Check around your area and see if it works that way for you.

It's really cool to buy it this way. The flavor varies throughout the year, and you are insured of fresh honey. The last I bought (about 2 weeks ago, springtime in Louisiana) has a definate "tea" characteristic.

Big J · Post by **Big J** » Sat Feb 18, 2006 3:11 am

F-ing poker spam bots...anyway...

Question about sticking the fermentation: Does cooling the wash down kill the yeast, or is the yeast still re-usable? Down to what temp would the yeast survive (I use EC-1118)? What about if you add gelatin to help with clearing? Are the yeast still re-usable then?

Thanks!

-J

Big J · Post by **Big J** » Tue Feb 21, 2006 3:58 am

Bump for an answer to my questions above. TIA.

-J

possum · Post by **possum** » Tue Feb 21, 2006 10:51 am

As long as you don't freeze the yeast, and some of them may even survive it,the yeast onlywill become dormant and tend to settle out.
I haven't used gelatin finnings. Filtering through cloth bag is my main method for getting solids out. Cool temp and not shaking help stugg settle also.