why is my wash taking so long?

Bum Chops · Post by **Bum Chops** » Thu Jul 07, 2005 10:19 pm

right i've got 10 litres of plain sugar wash. i chucked in about 1/2 cup of molasses and some sugar until my hydrometer read 13% potential alcohol. ive kept it between 20-28 degrees celcius the whole time. The yeast is gervins EC-1118 and i gave my vessel a really good clean before i set it going. its been going for 10 or 11 days now and my hydrometer now reads 10% potential alcohol. i planned on adding sugar during fermentation to get a higher %. it still smells like yeast so the only thing i can think of that might be affecting is that i have the lid sealed shut although i take it off every 3-4 days to check it. anyone have any other ideas?

thanks

The Chemist · Post by **The Chemist** » Fri Jul 08, 2005 6:53 am

Sounds like you did everything right, how's it taste?

Brett · Post by **Brett** » Fri Jul 08, 2005 7:16 am

i use a cwe formula 67 plus general purpose wine yeast and iv found this can take up to 4 weeks to ferment out even longer if i wait for all the bubbling to totally stop

KatoFong · Post by **KatoFong** » Fri Jul 08, 2005 7:33 am

I had a problem with the EC-1118 taking a long time not too long ago. How many sachets did you use? EC-1118 makes a tasty wash, but it's a bit slow.

Bum Chops · Post by **Bum Chops** » Fri Jul 08, 2005 12:50 pm

i used just one sachet but it says they are sufficient for up to five gallons and it doesnt have any taints to the flavour, it just tastes like a sweet bready water

Bum Chops · Post by **Bum Chops** » Fri Jul 08, 2005 12:58 pm

Nutrients & Acidity
A slightly acidic environment is enjoyed by yeast, and also inhibits the development of bacterial contaminants. The pH of the brew should be adjusted to between 4.0 and 4.5 prior to fermentation, using citric or lactic acids. You can also use lemon juice rather than citric acid - it works great in distilling, but is bad in winemaking. Just use it on an equal volume basis- 1TBSP of acid blend = 1TBSP of lemon juice.

coulf this have something to do with it although it doesnt say anything about having the pH too high

Guest · Post by **Guest** » Fri Jul 08, 2005 1:29 pm

you need it to breath. DO NOT keep the fermenter sealed shut. use an airlock fo some kind, or seal it up with plastic wrap and poke a couple holes in it with a pin.

Also, a tiny bit of lemon juice and or tomatoe paste might help. (although molasses has nutrients in it.