Thank you I didn't doing this for a long while and never had this problem and I didn't know how to describe it but you answered my question I had videos have a good day don't let you Barrel go dry
Thanks for this advice!! You described EXACTLY whats going on with my ginger beer and red wine. Temps dipped and i saw less to no bubbling and yeast at the bottom
Honestly George I’ve been watching your videos forever I dont comment a lot but you help me out and it worked by separating it and adding some water boss thank you
I actually had a short piece on oxygenating that I was going to add but thought it was a little out of the ordinary and just din't fit right. I will do a separate video on that real soon. Good minds think alike. Thanks George
I've had numerous stuck fermentations. The best advice I can add to this discussion is to keep the wort circulating. Agitation is key. And also, that it doesn't overheat. I have no issue that way in winter and living in Canada. I use a large plastic pail with a fish tank pump running 24/7 dunked into it, and plastic cover with folded towel. It's not a perfect seal, but doesn't matter. Never had a stuck fermentation since.
I made a mash and I thought I might of added the yeast while it was to hot, so I let it cool down to 90 added more and it took off like a rocket. We'll see the out come in about 2 weeks. Thanks for the video.
Thank you George for returning my call and putting my mind at ease. I had an all grain mash that finished in just 4 days, but now I know this is normal. I liked your hamburger metaphor, " it takes longer to eat 10 hamburgers than 4 if they are put in front of you." Well, it was far better coming from you somehow than when I typed it here, but Thanks!
Thanks George! my Heff was stuck in "Arrested Development" mode and adding only 12oz of distilled water did the trick! A nice 4.5% alcohol and a crisp non sugary taste!
George!!! I have a 3 gallon fast fermenter (plastic, conical fermenter on the stand) and I first used it to make a white grape peach wine from juice bought in the plastic jugs. It fermented a little slowly but worked well enough. I did notice some juice/wine between the metal stand and the main plastic vessel, indicating a leak. The leak eventually stopped on its own; I assume the sugars hardened in the cracks. Now, I have another bottled juice that I am trying to ferment, a cran-tropical juice. I used 2.5 gallons of the juice (no sorbates in the ingredients), 4 lbs table sugar, and 71B yeast on 7/11/2021 and had an original gravity of 1.110. On 7/29 I tested it and got a 1.090 gravity reading and a week later on 8/7/2021 got a reading somewhere between 1.080 and 1.085 gravity. Still not showing bubbles; assuming this is from a leak in the vessel. But, it has been almost a month and the gravity is still reading THIS high??? I closed the ball valve, removed the lease bottle at the bottom and poured it back into the fermenter, added some yeast DAP and fermaid-o to it to help kick off fermentation again. It's been 3 days now and still not bubbler activity. 1) How can I find this hairline crack/hole and how can I patch it? 2) Is my fermentation stuck and how can I get it going again?
Thanks for the advice in this video. I'm fermenting my 1st batch and it got stuck after two days. I opened the lid and gave it a good stir and it looks like fermentation is back again.
my rum mash seems to have stalled. i will go home today and check some of these things. mine is an open ferment. has a lid just not sealed. my ph was 5.2 and 1.080 sg. seems to have stopped but not t .99 yet. close but not there. temp is 79 so maybe I will turn it down. great video
On secondary racking I thought had stuck fermentation . Took 3 days to figure it out . Transferred a 2 gallon into 2-1 gallon jugs and the one was bubbling but the other wasn't. So had me puzzled, did the stir you mentioned and still no bubbling ? I seen CO2 in jug happening . Anyway the fix was spraying the Cork with sanitizer solution and started bubbling. Just wasn't air tight but the water helped . Watch alot of your videos thanks for all the advice ! Hope this might help as well.
Day 6 into a 6 gallon wine making process and fermentation seems to have stopped. Going to stir it up and see if I can kick start it before resorting to adding yeast nutrients. Thanks so much for the video.
Thanks George, you're the best bro. (2 hour post script) Right on the money George, I split the batch, topped with water, and soon as I hit temp my little beauties were chewing away. I'm making a blood peach/mango brandy. The wife was growling about what goes in the pot and what goes in the still so I doubled the sugar (just to get her on a good rip) Haha what can I say, can't live with them, can't ferment them.
Great video, thanks, I stuck my 2nd ever kit in a closet and the temp dropped dramatically. Moved fermenter to a warmer location and protected from light, I'm going to go shake it up and hopefully get some activity! My first batch seemed to have a low abv after fermentation and i think my temp was a bit cold... 20 Celcius is the way to go for ales, I understand?
Great video George. I've learned a lot from you. I made a triple berry wine with a IG of 1.060, its been over 7 weeks now and even though its fermented through and potassium metabisulphite has been added after degassing it still continues to produce more CO2. Is it that the metabisulphite goes neutral after some time because I've had these tablets over a year
George, in my experience solutions to avoiding a stuck ferment vary depending on what you are fermenting. For wine, a yeast nutrient added 1/3 of the way into the ferment (measured by SG) is often done as a matter of course. For fruit other than grapes,, adding sugar in stages can help keep things in balance. For a beer wort or a whiskey mash, assuming a good Original Gravity and aeration before yeast pitching, usually all you need is to keep your ferment in the right temperature range for the yeast. I always proof my yeast by making a starter with warm water and a little wash or wort to make sure the yeast is viable. Check your expiration dates and store your yeast at the proper temperature. If you are careful and use sanitary procedures, good yeast, and proper temperatures, you will avoid a stuck ferment. Patience helps too! Great to see you and always enjoy your videos!
This is great. Youi even describe staged fermentation ( I have a video on that too) where you add sugars throughout the process in steps. Very well done sir. Appreciate it so much George
Had a batch stall out this week and I tried something new. First I added 4 gallons of spring water to dilute the ph a bit then added half a tsp per gallon of yeast nutrient and gave it a good mix with the drill. In the matter of minutes it had formed a nice cap and was rolling on. It stalled at .02 and after the fix it was done 3 day later.
You nailed it, the only thing I could possibly add is check your ph level. Usually as it ferments the ph drops and yeast will stop fermenting below the 4.2 to 3.8 range. Your water trick in most places will solve that problem or you could just pitch some baking soda to bring the ph up to an optimal 5.4 - 5.7.
i have searched the web for this problem , my first time its stopped after starting ,well watched you explain why and how to fix , its going again after a stir , thank you i was about to tip it cheers
Love the channel, I'm having an issue (I think) with a banana wine. After I racked it into a glass demi for the second fermentation it's still bubbling like crazy.. its been a month. Tested with the hydro and still reading 1.1... which means the yeast hasn't ate hardly any of the sugar.. wine still tastes quite sugary. What do you suggest? Re rack, disguard bottom sentiment top up with water and add another pack of yeast? I've followed the exact recipe 4x now with various fruit. Pear apple mixed Berry etc and it was done primary fermentation after a week or two. I'd rack into glass let sit a month or two and it was clear and very dry.. 1.0 on the hydro.. thanks again..
Loved the video. My orange mash stopped today made it last monday. 50lbs oranges 16 gallons water and 28lbs sugar. Reading before pitching yeast was 1.085 and today I'm at 1.020 I have stirred and done temp check. All good. Used red star Champaign yeast blue packs. I cannot get anything out of the airlock....
By the way I am a blind distiller and through your advice I have been able to produce quite a good liquor that I enjoy drinking I call it three mesquite Bean vodka
Thank you!!! Started my Baby Step Bourbon 2 days ago (grav b4 sugar 1.055 and 1.085 after sugar). Pitched at about 95f and still no activity in bubbler. Will check temp and give a good stir to see if that helps. Thanks for the great tips!
thanx for showing me the way to making some of the best"corn brew" ive come across,.question, my helper forgot the barley in my recipie. can i add barley and appropriate amount of suger after 1 week if i split it, ? again thanks for your help, Dunn
Hello from South Africa... I made about 3 1/2 litres of a peach juice, ( no preservatives ), added about 600ml of sugar and a tsp of instant yeast, everything was clean. It has been about 12 hours and I see no bubbles on top of the container. It is winter here so not sure if it is a little cool. I don't have access to a hydrometer. I made a previous batch a week ago and used grape instead of peach and that is bubbling away nicely. My question, how long should I wait before adding more yeast? The peach juice was thicker and had a good amount of pulp in it. I have the container in a warm, darkish room and have tried to leave it alone. Any advice would be appreciated. Your channel is amazing!
@ 4:07 .... never heard this before, but, gave it a stir, put the lid back on I'll be damned if that wasn't my problem!! MUCH THANKS GEORGE!.... kept thinking it was temperature....
I had a 1:1 sugar syrup left over from my bees that I thought I could ferment. So I incorporated yeast and nutriment, the process started happily but the it stopped. So I added more yeast with no effect so I added nutriment to my sugar wash it foamed over like Old Faithful... I should have watched your videos. Thanks!
Hello Spike, In my case i did not see the bubble formation and now it's about 4-5 days lapsed after brew day. In this case also should i try to heat it up ?
When you take the wine out and put it in a jar, divide the jar - add water to each jar topping up the wine. My Dumb question is then you leave it out for how long before re introducing back into your primary fermentor?
I just make ginger beer with a ginger bug in plastic bottles. I leave the bottle cap loose for twelve hours and then crew it tight, burping every twelve hours. Do the pressure make any difference in alcohol production? In the past I also gave it too much air, frequently opening the cap, the drink was then very sour. Don't now if the sugar was eaten up or too much air made the bacteria that's in there with the yeast, make too much lactic acid?
My wine seemed to be coming along fine, I didn't want to disrupt it, but at 7 days I feared I was risking spoiled flavor from too much time with dead yeast. I racked it, and the fermentation has stopped. That seems to always happen. I started out with potential alcohol of 13%, and after racking I read it at 7.5%, so it's not even halfway done. I kinda wish I had just let it sit for a while longer, and fixed the flavor with clearing. I put in more yeast and still nothing. It's possible it's a bit cool in here.
I left my primary outside in the shade it was kind of hot outside like 90 in shade... it fermented well but since I’ve racked it and brought it inside it stopped I tasted it the alcohol is low I put it back outside lol I’m obviously new
i am making a CABERNET SAUVIGNON WINE from a kit. it started to ferment on day one, on day 2 it was very slow. the wine started at 1.070 and 68 degree. i turned up the heating in the home and the wine came up to 72 degree. on the 3rd day, the fermentation was frothy and seamed to really take off. day for the wine just started to extremely fizz. i test test the juice and it was 1.070 and smells carbonated. no i cant get it to stop fizzing nor can i get it to ferments. is this batch garbage or what
Hi George..... Hope you are well. I tried to ferment lemon juice....twice now, without success. Both times they were freshly picked and pressed ( 3 gallons juice and 3 galons water ) ,all utensils used were properly sanitized and I used proper yeast , filtered water and brown sugar ( like all my other mash products) The first mash was left to ferment for 6 weeks...... and still nothing happened.... tasted like strong lemonade with no alcohol. My second try has been standing for 3 weeks now, and I even tried different yeast..... it still has not fermented ... Could it be that the lemon juice mash PH is too high ? A couple of months ago I made a lemon mash using the entire fruit, peel and all and this fermented and I distilled it in to a perfect lemon brandy. This time I thought I would just use the juice and then freeze distill it ? Any feedback will be highly appreciated.
Saw the video, tried to email you but said invalid so…… I made a honey mash, ran the right temps, used turbo yeast for the first time. It ran Great for 24 hrs than stopped cold and got cold even though the fermentation room is 78-80 degrees. It smells like sewer water. What did I do wrong?
mine stopped after 5 days, just got done stirring it with a sanitized spoon, hopefully, it will get little active again, was at 1.080 then it went to 1.020 when it stopped, i need it to be dryer.
I'm stuck, before gravity was 1.10, ph 5.2 and its a 5 gallon batch of corn, barley and rye. Its been stuck at 1.02 now for two weeks. I've agitated several times but nothing. Temp is 75 degs and as high as 83f. Any ideas im missing something? Just pitched some more yeaat
My yeast stuck and it dawned on me that I forgot to check the PH. Well it was at 3, I added some baking soda and added some hot water to bring up my temp plus dilute it just a little since I had a pretty high SPG. Gave it a stir and it is coming back to life.
Hey George I've got a bit of a question..I just started my first batch this week and I've been smelling my mash gasses coming through my airlock every 12 hours or so-im coming up on day 3 of fermentation and as of now it actually has a strong beer like scent-normal? Not normal?
I used a lil too much yeast 250g🤦🏽♂️ And 5kg sugar it was bubbling very fast yesterday today It’s kinda slow compared to yesterday!!! Should I give it a stir or is it the 250g yeast eating up the sugar too fast??
@@BarleyandHopsBrewing Ok, and thank you, i have been having some fermentation issues with a sugar wash, it stalls, i always start with a PH of about 5.1 and after a while it goes down to around 4, i add chalk to bring it back up but it fails to finish fermenting, maybe my SG was too high to begin with, it was 1.092, it ferments down to 1.040 and thats it. Ill try some of the "tricks" from your video. Cheers from Canada
George, I have watched many of your videos and appreciate every one of them but there was one, (I believe) where you spoke of introducing oxygen via a fish pump into your mash. If I wasn't delusional, could you point me into the direction of that video.
George , Love the videos there very helpful, Im having a problem where my wine is taking on water being backed up into the wine bottle, i checked the temp and it is a little to chill, but is this why the air and water are backing up intread of burping outward?
@@lilymcalister1825 no what happened is i had the tube in a large container of water on side and it kept sucking the water back into the wine bottle. But i finally tasted it and it was getting a little vinegary. this is the first time i tried this recipe.
What do you think about the fermenter still going . I used 24 hour turbo yeast. My fermenter has been bubbling fast for over 3 days now. I been out of the game for a while but I have my old recipe cards here this one is just a simple sugar wash. But it won't stop even though usually it would be finished by now
So, my strawberry wine was stuck after its primary fermentation. I stirred, i shook, then on a whim I took a hydro-reading (my set up is VERY amateurish, admittedly; i'm working out of my kitchen and using gallon glass mason jars). Turns out I didn't add enough sugar and it ate it all during primary. So i added a cup of sugar in each jar and stirred and I'll see by tomorrow if that kicks it back up again.
Yeah i'm thinking I aughta start MEASURING things (HA!). Like i said, this is my first run at making wine and i'm just REALLY shooting from the hip. I figured out I've been using too much KMS in my must when my plum must went from a lovely shade of purple to jaundice-yellow in LITERALLY five seconds. "Oh, a quarter teaspoon for FIVE gallons ... WHOOPS" But yeah, the strawberry wine started bubbling up in a couple hours, it really was not enough sugar. Yeast is HUNGRY
I wish that I would have watched this yesterday. Had some cider stop bubblin and pitched some more yeast in. Its going now but I think it was ok before, just got a little cold in my basement. Oh well, should come out real dry or tasteing like a woman with a yeast infection.
Good sound advice George, thanks for sharing. Cheers from Oz.
This might be the best novice channel available. Salute.
Another great video! Thanks George. I've learned a lot from you.
Great video again on the basics. Sometimes going back to basics clears the mind to get through the bs
Cheers from oz
Thank you so much George I am a beginner and thanks to your site I seem to be able to get over problems which pop up once again. Thanks
Thanks George. I find your videos very helpful! Keep it up!
Excellent video George!
I love your channel George. You are born to teach.
Cleared up my questions! Thanks!
Thank you I didn't doing this for a long while and never had this problem and I didn't know how to describe it but you answered my question I had videos have a good day don't let you Barrel go dry
Thank you, George!
Thanks for this advice!! You described EXACTLY whats going on with my ginger beer and red wine. Temps dipped and i saw less to no bubbling and yeast at the bottom
Honestly George I’ve been watching your videos forever I dont comment a lot but you help me out and it worked by separating it and adding some water boss thank you
Holy shit. My cider got stuck after 6 days. Stirred it up and fixed the problem. Your a life saver George
Absolutely fantastic info as always George! Don’t forget - Oxygenate your wort/mash! Love the channel and the products!!
I actually had a short piece on oxygenating that I was going to add but thought it was a little out of the ordinary and just din't fit right. I will do a separate video on that real soon.
Good minds think alike. Thanks
George
Wish I would have seen this about 2 weeks ago had the exact problem any tips for beating the Texas heat . Great video keep up the great work
Thank you for the dilution tip , it worked for me during my first try at mashing and distillation. 👍
great encouragement. Thanks!
great video, thumbs up. Don't know anything and this was really helpful.
This really helped me out. Thanks brother!
I've had numerous stuck fermentations. The best advice I can add to this discussion is to keep the wort circulating. Agitation is key. And also, that it doesn't overheat. I have no issue that way in winter and living in Canada. I use a large plastic pail with a fish tank pump running 24/7 dunked into it, and plastic cover with folded towel. It's not a perfect seal, but doesn't matter. Never had a stuck fermentation since.
Thanks George, you confirmed exactly what I did two days ago
I made a mash and I thought I might of added the yeast while it was to hot, so I let it cool down to 90 added more and it took off like a rocket. We'll see the out come in about 2 weeks. Thanks for the video.
excellent video. thanks
Thanks for the information-we appreciate it mate 🥃
Thank you George for returning my call and putting my mind at ease. I had an all grain mash that finished in just 4 days, but now I know this is normal. I liked your hamburger metaphor, " it takes longer to eat 10 hamburgers than 4 if they are put in front of you." Well, it was far better coming from you somehow than when I typed it here, but Thanks!
Great job!
great video again!
Thanks George for sharing your knowledge. BTW what is this intro song. love it. could you mention it..
Very informative.Thank you 🙏
Thanks George! my Heff was stuck in "Arrested Development" mode and adding only 12oz of distilled water did the trick! A nice 4.5% alcohol and a crisp non sugary taste!
Thank you George
Thanks George
Thanks George for advises.. good explanation.
My pleasure!
George!!! I have a 3 gallon fast fermenter (plastic, conical fermenter on the stand) and I first used it to make a white grape peach wine from juice bought in the plastic jugs. It fermented a little slowly but worked well enough. I did notice some juice/wine between the metal stand and the main plastic vessel, indicating a leak. The leak eventually stopped on its own; I assume the sugars hardened in the cracks.
Now, I have another bottled juice that I am trying to ferment, a cran-tropical juice. I used 2.5 gallons of the juice (no sorbates in the ingredients), 4 lbs table sugar, and 71B yeast on 7/11/2021 and had an original gravity of 1.110. On 7/29 I tested it and got a 1.090 gravity reading and a week later on 8/7/2021 got a reading somewhere between 1.080 and 1.085 gravity. Still not showing bubbles; assuming this is from a leak in the vessel. But, it has been almost a month and the gravity is still reading THIS high???
I closed the ball valve, removed the lease bottle at the bottom and poured it back into the fermenter, added some yeast DAP and fermaid-o to it to help kick off fermentation again. It's been 3 days now and still not bubbler activity. 1) How can I find this hairline crack/hole and how can I patch it? 2) Is my fermentation stuck and how can I get it going again?
Thanks George 👍
Thanks for the advice in this video. I'm fermenting my 1st batch and it got stuck after two days. I opened the lid and gave it a good stir and it looks like fermentation is back again.
Very informative,👍
If I'm having trouble making shine. Your my go to.
my rum mash seems to have stalled. i will go home today and check some of these things. mine is an open ferment. has a lid just not sealed. my ph was 5.2 and 1.080 sg. seems to have stopped but not t .99 yet. close but not there. temp is 79 so maybe I will turn it down. great video
On secondary racking I thought had stuck fermentation . Took 3 days to figure it out . Transferred a 2 gallon into 2-1 gallon jugs and the one was bubbling but the other wasn't. So had me puzzled, did the stir you mentioned and still no bubbling ? I seen CO2 in jug happening . Anyway the fix was spraying the Cork with sanitizer solution and started bubbling. Just wasn't air tight but the water helped . Watch alot of your videos thanks for all the advice ! Hope this might help as well.
Day 6 into a 6 gallon wine making process and fermentation seems to have stopped. Going to stir it up and see if I can kick start it before resorting to adding yeast nutrients. Thanks so much for the video.
How did that go ? I have five gallons that stalled and im thinking of adding more honey 🍯
thanks good job i came to know something better
Thanks George, you're the best bro. (2 hour post script) Right on the money George, I split the batch, topped with water, and soon as I hit temp my little beauties were chewing away. I'm making a blood peach/mango brandy. The wife was growling about what goes in the pot and what goes in the still so I doubled the sugar (just to get her on a good rip) Haha what can I say, can't live with them, can't ferment them.
Awesome
Great, this is all stuff I've experienced brewing, and the same solutions that worked for me.
Great video, thanks, I stuck my 2nd ever kit in a closet and the temp dropped dramatically. Moved fermenter to a warmer location and protected from light, I'm going to go shake it up and hopefully get some activity! My first batch seemed to have a low abv after fermentation and i think my temp was a bit cold... 20 Celcius is the way to go for ales, I understand?
Great video George. I've learned a lot from you. I made a triple berry wine with a IG of 1.060, its been over 7 weeks now and even though its fermented through and potassium metabisulphite has been added after degassing it still continues to produce more CO2. Is it that the metabisulphite goes neutral after some time because I've had these tablets over a year
George, in my experience solutions to avoiding a stuck ferment vary depending on what you are fermenting. For wine, a yeast nutrient added 1/3 of the way into the ferment (measured by SG) is often done as a matter of course. For fruit other than grapes,, adding sugar in stages can help keep things in balance. For a beer wort or a whiskey mash, assuming a good Original Gravity and aeration before yeast pitching, usually all you need is to keep your ferment in the right temperature range for the yeast.
I always proof my yeast by making a starter with warm water and a little wash or wort to make sure the yeast is viable. Check your expiration dates and store your yeast at the proper temperature.
If you are careful and use sanitary procedures, good yeast, and proper temperatures, you will avoid a stuck ferment. Patience helps too!
Great to see you and always enjoy your videos!
This is great. Youi even describe staged fermentation ( I have a video on that too) where you add sugars throughout the process in steps. Very well done sir.
Appreciate it so much
George
Wohhh
Thank you soooo much that video really helped me with my wine. I found it was a leak in my lid,
nice. thank you
Had a batch stall out this week and I tried something new. First I added 4 gallons of spring water to dilute the ph a bit then added half a tsp per gallon of yeast nutrient and gave it a good mix with the drill. In the matter of minutes it had formed a nice cap and was rolling on. It stalled at .02 and after the fix it was done 3 day later.
You nailed it, the only thing I could possibly add is check your ph level. Usually as it ferments the ph drops and yeast will stop fermenting below the 4.2 to 3.8 range. Your water trick in most places will solve that problem or you could just pitch some baking soda to bring the ph up to an optimal 5.4 - 5.7.
Awesome advice and a point I forgot to mention.
Thanks. I'm glad that everyone else gets to see these comments.
George
Could i use sodium bicarbonate to bring the ph up?
same as baking soda, if you need to go in the other direction pitch some gypsum
Absolutely.
So how much baking soda do you use per gallon?
i have searched the web for this problem , my first time its stopped after starting ,well watched you explain why and how to fix , its going again after a stir , thank you i was about to tip it cheers
Love the channel, I'm having an issue (I think) with a banana wine. After I racked it into a glass demi for the second fermentation it's still bubbling like crazy.. its been a month. Tested with the hydro and still reading 1.1... which means the yeast hasn't ate hardly any of the sugar.. wine still tastes quite sugary. What do you suggest? Re rack, disguard bottom sentiment top up with water and add another pack of yeast? I've followed the exact recipe 4x now with various fruit.
Pear apple mixed Berry etc and it was done primary fermentation after a week or two. I'd rack into glass let sit a month or two and it was clear and very dry.. 1.0 on the hydro.. thanks again..
Loved the video. My orange mash stopped today made it last monday. 50lbs oranges 16 gallons water and 28lbs sugar. Reading before pitching yeast was 1.085 and today I'm at 1.020 I have stirred and done temp check. All good. Used red star Champaign yeast blue packs. I cannot get anything out of the airlock....
Great job!
By the way I am a blind distiller and through your advice I have been able to produce quite a good liquor that I enjoy drinking I call it three mesquite Bean vodka
Thank you!!! Started my Baby Step Bourbon 2 days ago (grav b4 sugar 1.055 and 1.085 after sugar). Pitched at about 95f and still no activity in bubbler. Will check temp and give a good stir to see if that helps. Thanks for the great tips!
Temp is steady 76f. Gave a good stir and we are bubbling! Yay!
I hate it when that happens
Much appreciation --- 2021
thanx for showing me the way to making some of the best"corn brew" ive come across,.question, my helper forgot the barley in my recipie. can i add barley and appropriate amount of suger after 1 week if i split it, ? again thanks for your help, Dunn
Hello from South Africa...
I made about 3 1/2 litres of a peach juice, ( no preservatives ), added about 600ml of sugar and a tsp of instant yeast, everything was clean. It has been about 12 hours and I see no bubbles on top of the container.
It is winter here so not sure if it is a little cool.
I don't have access to a hydrometer.
I made a previous batch a week ago and used grape instead of peach and that is bubbling away nicely.
My question, how long should I wait before adding more yeast?
The peach juice was thicker and had a good amount of pulp in it.
I have the container in a warm, darkish room and have tried to leave it alone.
Any advice would be appreciated.
Your channel is amazing!
@ 4:07 .... never heard this before, but, gave it a stir, put the lid back on
I'll be damned if that wasn't my problem!! MUCH THANKS GEORGE!.... kept thinking it was temperature....
Awesome
I had a 1:1 sugar syrup left over from my bees that I thought I could ferment. So I incorporated yeast and nutriment, the process started happily but the it stopped. So I added more yeast with no effect so I added nutriment to my sugar wash it foamed over like Old Faithful... I should have watched your videos. Thanks!
90 percent of the time when one is stuck for me I use a emerson heater heat it up to 75 ish while stirring and it fixes the problem
Hello Spike, In my case i did not see the bubble formation and now it's about 4-5 days lapsed after brew day. In this case also should i try to heat it up ?
When you take the wine out and put it in a jar, divide the jar - add water to each jar topping up the wine. My Dumb question is then you leave it out for how long before re introducing back into your primary fermentor?
I just make ginger beer with a ginger bug in plastic bottles. I leave the bottle cap loose for twelve hours and then crew it tight, burping every twelve hours. Do the pressure make any difference in alcohol production? In the past I also gave it too much air, frequently opening the cap, the drink was then very sour. Don't now if the sugar was eaten up or too much air made the bacteria that's in there with the yeast, make too much lactic acid?
Any hacks on how to warm it up in the summer when the AC is running without fancy brewing tools? Currently hovering around 68° and no more bubbling.
My wine seemed to be coming along fine, I didn't want to disrupt it, but at 7 days I feared I was risking spoiled flavor from too much time with dead yeast. I racked it, and the fermentation has stopped. That seems to always happen. I started out with potential alcohol of 13%, and after racking I read it at 7.5%, so it's not even halfway done. I kinda wish I had just let it sit for a while longer, and fixed the flavor with clearing. I put in more yeast and still nothing. It's possible it's a bit cool in here.
I started my hard cider 3 days ago and I’ve got nothing going on. There are a few tiny bubbles but nothing in the airlock.
Thank you....
You're welcome!
Hey mate don't you stop wine fermentation by putting it in the freezer for bottling in 30 Celsius plus weather? Cheers 😃
When you find it necessary to pitch more yeast to a stuck fermentation, do you aerate before you do?
I left my primary outside in the shade it was kind of hot outside like 90 in shade... it fermented well but since I’ve racked it and brought it inside it stopped I tasted it the alcohol is low I put it back outside lol I’m obviously new
Like to try this 👍
i am making a CABERNET SAUVIGNON WINE from a kit. it started to ferment on day one, on day 2 it was very slow. the wine started at 1.070 and 68 degree. i turned up the heating in the home and the wine came up to 72 degree. on the 3rd day, the fermentation was frothy and seamed to really take off. day for the wine just started to extremely fizz. i test test the juice and it was 1.070 and smells carbonated. no i cant get it to stop fizzing nor can i get it to ferments. is this batch garbage or what
Hi George.....
Hope you are well.
I tried to ferment lemon juice....twice now, without success.
Both times they were freshly picked and pressed ( 3 gallons juice and 3 galons water ) ,all utensils used were properly sanitized and I used proper yeast , filtered water and brown sugar ( like all my other mash products)
The first mash was left to ferment for 6 weeks...... and still nothing happened.... tasted like strong lemonade with no alcohol.
My second try has been standing for 3 weeks now, and I even tried different yeast..... it still has not fermented ...
Could it be that the lemon juice mash PH is too high ?
A couple of months ago I made a lemon mash using the entire fruit, peel and all and this fermented and I distilled it in to a perfect lemon brandy.
This time I thought I would just use the juice and then freeze distill it ?
Any feedback will be highly appreciated.
Thanks for the informative, “gotchas”
Hallo George.
Could you make a peach wine out canned fruits Please, or fresh???
thanks Helmut
Simple solutions. Thank you. I got stuck and checked my seal and bingo! problem solved
How to stop the fermentation at the required level of alchahol
Saw the video, tried to email you but said invalid so…… I made a honey mash, ran the right temps, used turbo yeast for the first time. It ran Great for 24 hrs than stopped cold and got cold even though the fermentation room is 78-80 degrees. It smells like sewer water. What did I do wrong?
mine stopped after 5 days, just got done stirring it with a sanitized spoon, hopefully, it will get little active again, was at 1.080 then it went to 1.020 when it stopped, i need it to be dryer.
I'm stuck, before gravity was 1.10, ph 5.2 and its a 5 gallon batch of corn, barley and rye. Its been stuck at 1.02 now for two weeks. I've agitated several times but nothing. Temp is 75 degs and as high as 83f. Any ideas im missing something? Just pitched some more yeaat
Oh, temperature!! Yeah, the room my ferments are in is about 57F right now. I guess I need to break out the heat mat for my Blaand.
Hi my name is Terry in Australia .My sugar wash while fermentation is taking place as dropped in volume is that correct
How much turbo yeast can I add to my rose hip wine in demijhon
My yeast stuck and it dawned on me that I forgot to check the PH. Well it was at 3, I added some baking soda and added some hot water to bring up my temp plus dilute it just a little since I had a pretty high SPG. Gave it a stir and it is coming back to life.
Awesome
Hey George I've got a bit of a question..I just started my first batch this week and I've been smelling my mash gasses coming through my airlock every 12 hours or so-im coming up on day 3 of fermentation and as of now it actually has a strong beer like scent-normal? Not normal?
I used a lil too much yeast 250g🤦🏽♂️
And 5kg sugar it was bubbling very fast yesterday today It’s kinda slow compared to yesterday!!! Should I give it a stir or is it the 250g yeast eating up the sugar too fast??
Take the path of yeast resistance!
Great video once again George, can a low PH make the yeast stop?
Only if you go to an extreme. There are wines that work best at 3.2.
A good general rule is to keep the PH at or near 5.2
@@BarleyandHopsBrewing Ok, and thank you, i have been having some fermentation issues with a sugar wash, it stalls, i always start with a PH of about 5.1 and after a while it goes down to around 4, i add chalk to bring it back up but it fails to finish fermenting, maybe my SG was too high to begin with, it was 1.092, it ferments down to 1.040 and thats it. Ill try some of the "tricks" from your video. Cheers from Canada
George, I have watched many of your videos and appreciate every one of them but there was one, (I believe) where you spoke of introducing oxygen via a fish pump into your mash. If I wasn't delusional, could you point me into the direction of that video.
I didn't let my water cool down before adding the yeast, the yeast is dead, can I add more yeast when it cools down can I add more yeast?
George , Love the videos there very helpful, Im having a problem where my wine is taking on water being backed up into the wine bottle, i checked the temp and it is a little to chill, but is this why the air and water are backing up intread of burping outward?
What do you mean? Are you getting foam like stuff in the airlock?
@@lilymcalister1825 no what happened is i had the tube in a large container of water on side and it kept sucking the water back into the wine bottle. But i finally tasted it and it was getting a little vinegary. this is the first time i tried this recipe.
I had a mix with the OG of 1.126. Its been 3 weeks and its at 1.070..
Mine has bubles but the airlock do t show nothing
What do you think about the fermenter still going . I used 24 hour turbo yeast. My fermenter has been bubbling fast for over 3 days now. I been out of the game for a while but I have my old recipe cards here this one is just a simple sugar wash. But it won't stop even though usually it would be finished by now
24 hour yeast ferments beyond 24 hours. Just let it go until it stops and you'll get high alc
I got stuck ferment now. Sooo pissed about it. Winter months are a pain in the ass.
My fermentation foamed for a day then the foam went away.. Still is bubbling though. Does this mean it is stuck?
HELP I NEED AN ADVICE!! I WANT TO CHANGE BUCKET AT THE 3rd day of fermentation..is this ok?or i m gone destroy the mash or stop the fermantation??
So, my strawberry wine was stuck after its primary fermentation. I stirred, i shook, then on a whim I took a hydro-reading (my set up is VERY amateurish, admittedly; i'm working out of my kitchen and using gallon glass mason jars). Turns out I didn't add enough sugar and it ate it all during primary. So i added a cup of sugar in each jar and stirred and I'll see by tomorrow if that kicks it back up again.
Good solution.
Good luck and let us know how it progresses.
Yeah i'm thinking I aughta start MEASURING things (HA!). Like i said, this is my first run at making wine and i'm just REALLY shooting from the hip. I figured out I've been using too much KMS in my must when my plum must went from a lovely shade of purple to jaundice-yellow in LITERALLY five seconds.
"Oh, a quarter teaspoon for FIVE gallons ... WHOOPS"
But yeah, the strawberry wine started bubbling up in a couple hours, it really was not enough sugar. Yeast is HUNGRY
I wish that I would have watched this yesterday. Had some cider stop bubblin and pitched some more yeast in. Its going now but I think it was ok before, just got a little cold in my basement. Oh well, should come out real dry or tasteing like a woman with a yeast infection.