Will a slow ferment hurt flavor 2 plus weeks

[Jo Diesel]

I have a batch of sweet feed that I ran the first runnings and did not get crap. I did not let it ferment out and then I added sugar and now it is still going. It has been 3 weeks and is still going. Currently it is only down to .015. The temp in my barn is only 45. Will this hurt flavor? The time is not the issue. Just want it to turn out descent.

[OlympicMtDoo]

It is going to take you until spring thaw before you're ferment will finish at that temp if it ever does. You need to get it warmed up, there is a ton of reading on the subject on here. Do a search and I'm sure you'll find plenty of info. I used to use aquarium heaters in my ferment barrels, I now have good heat in the ferment shed, but what ever it takes you need to get it heated up to at least 70 and better 80. Put a blanket over it too. OMD

[shadylane]

As OMD pointed out, the ferment needs to be kept warm.
It's going to get colder were your at before spring.
Better find a way to keep the yeast warm and happy.

To answer the original question "The temp in my barn is only 45. Will this hurt flavor?"
Low temp ferments are great for lager beer.
I don't think there's any advantage for moonshine ferments

[S-Cackalacky]

Here's a recent thread that might help out - http://homedistiller.org/forum/viewtopi ... =3&t=52501 .

[MitchyBourbon]

If your ferment was long because you under pitched your yeast, had the pH out of range or lacked the proper nutrition then I would worry about off flavors. Your problem is that the temperature is too low. In your case the yeast may or may have already stalled. You need to raise the temp.

[corene1]

A simple heating pad wrapped around the fermenter and then wrap a blanket around that. I use a seed starting mat from the hydroponics store with a thermostat and it will hold the temp within 1 degree from start to finish. If you used plain bakers yeast, I have found that it likes 80 to 82 degrees but will finish slower even at 78 degree or so.

[superdaveva]

i picked up a old water bed heater at a yard sale for 5 bucks

[cranky]

I have to say, I do cold ferments year round. I personally believe the long slow cold ferment actually improves the final product but you need a cold weather yeast. 1118 is one of the coldest and works as low as 45 or even lower but is best around 60, not 70 or 80. I have actually had it stall at a little over 80. Bread yeast works good at 80 and stalls at a much higher temp than 1118. You need to match the ferment temp to the yeast. Having any yeast too cold may make it stall or just work out slowly, having the temp too high will cause off flavors. I'm in no hurry and would personally prefer a slow cold ferment that produces a good product than a hot one that produces a bad one.

[S-Cackalacky]

+1 Cranky. Well said.

[OlympicMtDoo]

All well and good but Jo's barn is 45 and what is it at night. Good Luck

[cranky]

All well and good but Jo's barn is 45 and what is it at night. Good Luck

Like I said, match the temp to the yeast, the OP never said what kind of yeast was used, Since it has only slowed at 45F we can probably assume it isn't bread yeast. The question was will the low temp hurt flavor, the correct answer to that is no, however making it too hot will but too cold could stop fermentation or make it slow. My garage has been around 45 for this past week and my ferments are still going, yes they are a bit slow but in my experience 1118 doesn't stop until below 40. 45 is not ideal but neither is 80. According to Lalvin the max temp for 1118 is only 86 degrees F so you could probably expect off tastes to begin at a fairly low temp. Like others have often said make the yeast happy and they will reward you with a good drop, make them unhappy and they will shit in your drink. Temps are all about keeping the yeast happy. It wouldn't hurt to warm it up a bit but you still need to keep your temps right for the yeast.

[OlympicMtDoo]

Yes cranky you are correct, I was just trying to point out probable cause for the slow ferment and a possible cure. I wasn't advocating turbo yeast or something.

[cranky]

Yes cranky you are correct, I was just trying to point out probable cause for the slow ferment and a possible cure. I wasn't advocating turbo yeast or something.

I know, we are all just trying to help and it certainly wasn't my intention to come across as too...uh...cranky.

[Jo Diesel]

Rechecked gravity 2 weekends ago and it was actually 1.030. Got my wood stove going and temps out side warmed up a little and now is 52. US-05 yeast and now is bubbling pretty steady but still not done.

Should I siphon it off and take it to basement to finish it. Is 65 down there.

[cranky]

Rechecked gravity 2 weekends ago and it was actually 1.030. Got my wood stove going and temps out side warmed up a little and now is 52. US-05 yeast and now is bubbling pretty steady but still not done.

Should I siphon it off and take it to basement to finish it. Is 65 down there.

Optimum temp for US-05 is 59-75F so if you can get it somewhere that's 65 I would. That would actually be ideal.