Stuck fermentation sugar wash

[Bsnapshot]

I am having problems with my sugar wash. It will not ferment.

This is what I have used for a 5 gallon wash.

5 Teaspoons of acid blend
2 ½ teaspoons of yeast energizer
5 teaspoons of yeast nutrients
5 gallons of water
enough sugar to bring the hydrometer to 1.080
Lavin's EC1118

I started by hydrating the yeast in a warm water 90 degrees with a tablespoon of sugar for 4 hours.

Cleaned and sterilized ferment bucket and added acid blend, energizer, nutrients, sugar to 1.080 and water to 5 gallons.

Stirred very well to aerate and dissolve sugar. Tempter of the mash was 74 degrees when I pitched the yeast.

Wash has been sitting for 5 days now and no fermenting is happening. I checked with a hydrometer and it has not changed.

I tried to mix some tomato past with some water and mixed it in with the wash. Still nothing. I tried to pitch in more yeast and still nothing after 7 days. The air temp is 68 degrees and wash temp is 64 degrees.

Any suggestions? This has never happened to me before. I made a rum wash the same time and that is doing just fine.

[Husker]

Sounds like the yeast, might have been dead. It can happen.

H.

[Bsnapshot]

Do you think the yeast died after pitching? When I made the starter it was foaming like crazy when I pitched it.

[Tater]

maybe ya left some of the stuff you cleaned and sterilized bucket with in that bucket.Just a thought cause ya said other was done same time was doing good .

[wineo]

Your yeast died from something.It should have survived in a 1080SG wash.Your recipe looks ok,but could have used more energizer,and a pinch of epsom salts.Could it be that there was still some cleaner residue in your bucket?I would draw off a 1/2 gallon of your wash,add a half gallon of hot water,and throw 2 packs of 1118 in it and see if it starts.If it does,airate it good and let it ferment for a day,then add it back.Its better than dumping it.If it starts,add a pinch of epsom salt,and more energizer.

[Bsnapshot]

Yea it just puzzles me. I thought maybe I had to much sugar in the wash since this is my first time just doing sugar but I have fermented 1000's of gallons of wine and beer and if I ever get a stuck ferment I just add some energizer and in a day it kick right in again and finishes.

Like you said Tater maybe it was something I left in or did not rinse out of the fermenter I thought that what it must be also. What I left out in my first post was this was the second batch of sugar wash. The first one I dumped because of the same reason so on the second one I used a completely different fermenter. So I am just stumped. Thanks you guys for offering your knowledge..

[wineo]

Try the starter.You didnt use campton did you?My sugar washes are almost the same as yours,but theres 2 things that I do different.I kill 2 packs of old yeast in boiling water for neutrents,and I make a gallon starter with at least 2 packs of 1118,and a 1/2 cup of sugar,and start it at about 100f.I will airate it for 15 minutes after pinching,and cover it with a coffee filter so it can get air.I let it work for 2 days before using it so there is a ton of active yeast in there.I do 10 gallons of 1080SG with this starter,and it takes a week or two to finish.I did one last week,and its down to 1015SG last night.Its been 7 days at 66f in my basement.

[Bsnapshot]

Well I just got home from work and checked my wash and still nothing. I did not use campton in it. I stopped at the brew store and picked up some more yeast and Just got done making a gallon of starter. I added more energizer and sugar. It has been 2 hours and it is working so I think I will let the starter go for a few days and then pitch it in the wash.

I know a lot of people use tomato paste but if I am using nutrient and energizer I don’t need it do I?

What does the Epsom salt do? Is that all it would take is just s pinch for the batch?

[wineo]

The tomato paste is used for neutrents.Since you have the energizer you dont need it.It works but does give a little flavor.The epsom salts supply magnisium and it only takes a pinch in 5 gallons.I use something in place of the energizer.Its a liquid vitiman for people called Geritol Tonic.Liquid vitimans have a much better absorbsion rate and the stuff has almost everything the yeast needs,without a bunch of other stuff.I use 2 drops in a 5 gallon wash.I have revived stuck fermentations with 2 drops.It doesnt add any flavors at the level I use it,and cost about $8 bucks a bottle.At 2 drops per carboy,It will last for years.I still use the DAP.Killing some yeast,and adding it is the same as using yeast hulls which is in your energizer.

[VicBill]

Hi,

I seem to have 2 stuck washes. I was trying another birdwatcher, using the yeast cake? from the previous ferment. It started at a SG of 1.08 and has gone to 1.039 after 2 weeks, much slower than the previous batches. After the first week when it had slowed too quickly, I added a teaspoon of DAP dissolved in a half cup of water and added a teaspoon of new bakers yeast. Nothing much happened. it still tastes sweet and is fermenting at a snails pace. Temp of 20-22 C.

Another batch I tried is a wineo sugarwash. Only part I didn't have was the gypsum. Started 2 weeks ago, SG of 1.079, took off with a head of 2" and bubbled well, slowed down after a day or two. Todays SG is 1.07, wash still sweet to taste!!!

I did a search for stuck ferments, but didn't seem to offer any help. Fermenter cleaned with vinegar last, then rinsed with water.

I followed Wineo's recipe for a 25 litre wash, what could have gone wrong?? What can I try??? ( I added another teaspoon of DAP today, but 8 hours later nothing much is happening.)

Should I just dump the lot and start again??

[new_moonshiner]

Have you tried Kicking it with Some of the EC 1118 ? If it was me i would be shooting for 23-26 C which is 73-78F or so, Followed Wineo's recipe to the letter, only difference I used Red Star , Finished just inside of two weeks. completely dry, started Sg. 1.061 , Ferment temp Room temp @ 75-77 F, also the EC 1118 has a higher alcohol tolerance that most yeast which might be what you need at this point ..If you have some of that handy might be something to try .

[wineo]

You need to jump start both ferments with a large amount of yeast.Use a 1/2 cup or more of bakers yeast in each one,and they should get going.If your reusing bakers yeast,It doesnt do to good the 2nd time.Your better off using new.

[MountedGoat]

also be sure that when you pour that gallon back into the main fermenter to make it splash. The extra air will help, or just give it a good stir or shake. The growing yeast likes air and since you are "starting over" it will probably help you out.

[VicBill]

Thanks for the info.

I've just put in a half cup of new bakers yeast (from new container) in each.

Both batches were still working slowly, a few tiny bubbles rising to the surface in each brew. Will give both a good stir in another 10 minutes or so. They both smell Ok, so I don't think anything has gone 'off'. I was wondering about the pH though (too low?) but I don't have any pH indicators and the nearest brew shop is 100 km away. If they are not working by tomorrow, I will go and buy some Gypsum and see if that does anything.

bye

[dyerwolf]

I have a 40 gallon sugar wash going right now. My SG went from 1.070 to 1.02 and got stuck. My Ph had dropped from 4.5 to 3.5. I adjusted the and I am back in business.

[Enlikil]

You can try this.
Rack it off your dead yeast and into a new carboy/bucket.. yeast seem to see dead yeast and take on the lazyness.
Shake the hell out of it. Then get a good yeast starter going and after about 20-30 mins toss it in.
if you have some tomato paste toss it in.
Also i found that where i live anyhow, a 1/2 squeezed Real lemon works magic.

if you do use camden, let it sit 24 hours before you repitch the yeast..
(thats what i do with fruit wine).

[QDanT]

AVOID COLD SHOCKING THE YEAST

Lalvin EC-1118
THE ORIGINAL ‘PRISE DE MOUSSE’
DOSAGE
White, red and rosé winemaking: 25 to 40
g/hl
Secondary bottle fermentation 50g/hl
To restart stuck fermentation 40g/hl
Note: dosage range is based on the must sugar content and sanitary state of the grapes and winery.
HOW TO USE

Rehydrate EC-1118 in 5 times its weight of potable water at 40°C. Let stand for at least 20 minutes
then gently stir occasionally to break up any clumps. Add to the must.

- THE TOTAL REHYDRATION DURATION SHOULD NEVER EXCEED 45 MINUTES
- AVOID COLD SHOCKING THE YEAST. THE TEMPERATURE DROP BETWEEN THE
MUST TO BE INOCULATED AND THE REHYDRATION MEDIUM SHOULD NEVER BE
>10°C (if any doubt, please contact your supplier or Lallemand)
- IT IS ESSENTIAL TO REHYDRATE THE YEAST IN A CLEAN CONTAINER.
- INITIAL REHYDRATION IN MUST IS NOT ADVISABLE.
APPLICATIONS
The EC-1118 yeast has been isolated in Champagne and its use is validated by the
Comité Interprofessionnel du Vin de Champagne (CIVC). Its strong competitive
character, its ability to ferment at low temperature, good flocculation and excellent
alcohol tolerance, make the EC-1118 an excellent strain to be used in a wide range of
applications (such as sparkling wines, fruit wines and ciders).
MICROBIOLOGICAL AND OENOLOGICAL PROPERTIES
Saccharomyces cerevisiae bayanus Low requirement in assimilable
Competitive factor nitrogen
High alcohol tolerance up to 18% Low O2 requirement (especially at low
Short lag phase T°)
Fast fermentation rate in a wide pH Low to average production of volatile
range acidity
Wide range of temperatures for Average SO2 production
fermentation including low Low H2S production
temperatures (Optimal between 15°C Low foam formation to 25°C)

cheers all Danny

[Oaty]

You killed your yeast 90 f is too high. It might not have all died, but you didn't help it by tossing it that high. Get the temp down to room temperature next time. You're 20 degrees off. The sanitizer might have been the killer blow. Depending on the contents the enegizer and nutrient may have had too much dap in it. Yeast can't tolerate too much. I like too use dap and my own nutrients. That way I know what's in it. When tossing dap it helps to add it in 3 doses over a couple days.If you left alot of vineger in the fermenter it might have gotten to low ph. Whatever happened the yeast is hurting. Rinse next time. Test for ph. Wineo's suggested using epson salt. It helps - less than 1/8 tsp. It won't cure dead yeast though.

I pour a small amount of cold water on the bottom of my fermentor. Add the hot sugar water. Then , top off with cold water. Then, let it sit overnight to ensure that the wash is at room temperature. Heating the water drives out the oxygen. So, Aeration helps. Try getting an aquarium pump and an aerator. Aerate for 1/2 hour. 2nd day aerate again. . When brewing I never aerated, just splashed it around alot. But it seems to matter more here. Perhaps, because the wash isn't cooled before adding to fermentor? Then , the splashing wouldn't add oxygen. It's still too hot.