Author Topic: Fermentation problem  (Read 5501 times)

Offline scaryeyes

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Fermentation problem
« on: August 20, 2009, 11:58:15 AM »
I have a question about an experiment im doing here. Im brewing a cider on the side of my beers. Or something like breezer. Dont know what its called there...
I put it on another tun after 3 days to get rid of the fruit. It fermented very slowly before, and when I did this it stopped. It havent done anything in 24 hours. I used cheap wine yeast, half package for 10 litres. What can I do? Is it possible to por half a pacage of saflager s-23 into it now? I have that at home. I even have that wine yeast too if that would be better.
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Offline UselessBrewing

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Re: Fermentation problem
« Reply #1 on: August 20, 2009, 02:56:29 PM »
I would go back with the original yeast if possible, but you could use the s-23 also. However my preference would be the original wine yeast.

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Preston
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Offline t2000kw

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Re: Fermentation problem
« Reply #2 on: August 21, 2009, 05:08:54 PM »
Add some yeast energizer and nutrient, make sure the ambient temperature is high enough for the yeast to do its thing, and add some more sugar. If you used a plastic fermenter, maybe you had a fast fermentation and the CO2 leaked past the "Tupperware" type seal and you saw little action in the airlock. If that's the case, you don't need to do anything.

Check your SG before doing anything. If it's where it should be for the FG, then you're done!

Don

Offline scaryeyes

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Re: Fermentation problem
« Reply #3 on: August 21, 2009, 06:22:57 PM »
Oh... I put more wine yeast in. And it started to ferment as hell... And I even think the plastic fermenter is leaking. But all is ok now. It gonna be in there for a long time, cause I think its hard to get lemon to clear.....
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Offline t2000kw

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Re: Fermentation problem
« Reply #4 on: August 22, 2009, 07:19:19 AM »
To help it clear, you could rack it to a glass secondary to get it off the yeast bed once it's done fermenting. Additional steps can be taken, like using a fining agent or filtration, but filtration requires an investment and can strip some flavors from the beer, too. Fining agents like Polyclar, isinglass, or even gelatin can help a bit, but time is your best friend here.

If you do have a leak in your fermenter and plan to leave the beer sit in it for a long time, consider sealing the lid with some tape.

Don

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Offline scaryeyes

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Re: Fermentation problem
« Reply #5 on: August 22, 2009, 10:37:03 AM »
Yea I have several fermenters. The leaking one is not gonna be used at clearing or fermenting anymore. And I think i should try to wait. I have equipment for filtering, but as u say, flavors can get disapeared. I have time to wait. he he.... I have beer and wine to drink in the meantime.
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Offline t2000kw

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Re: Fermentation problem
« Reply #6 on: August 22, 2009, 11:06:18 AM »
That reminds me--I have some wine and beer to bottle soon.

The "leaker" might make a good bottling bucket if it doesn't leak too badly. Some clear silicone sealant (without any anti-mildewing agents, like aquarium sealant) might fix it well enough for that purpose.

The only beer I used a filter on was my attempt to make an American Lager like Budweiser, which was an experiment. It's a good challenge to make that style. It's actually easier to make a heavier beer, which is my usual preference. It came out amazingly like Bud. The first attempt failed due to a lactobacillus infection, but the second one was a close replica of the real thing. I even used rice syrup solids to mimic the rice used in their process.