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sudden stalling

18 years ago

I have 5 gals of persimmon wine cooking away merrily... then yesterday, I did my normal stirring, adding a little yeast nutriet, due to a smell of egg... then whammo, it stopped! :o( what happened?

It's been kinda warm here, the ferment was going at 73Âº.

thanks!

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Comments (5)

fedup321
18 years ago
Heathen, I have had it happen to me several times over the years..Don't think ther heat has anything to do with it as wine will work better in a hot room.. Put this in your Google and read ..Many, many articles on it or either just type in....stuck fermentation

http://www.google.com/search?hl=en&q=Stuck+Fermentation%3A&btnG=Google+Search
Heathen1
Original Author
18 years ago
Thanks! Being that I felt stupid enough in that I forgot to take the SG before I fermented (I never forget that!) I am wondering if it isn't large swings in temps... like 10Âº. It surely wasn't from lack of yeast nutrient and I added more sugar, since I was using a Keller recipe that called for half first and half sugar during second fermentation. I rehydrated the yeast before I added it to the must... I did pretty much everything except for testing the SG.... I will never forget that again!
Well, maybe I will pitch some more yeast! :o)
Thanks!
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garbird
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Once while making a mead, fermentation stalled and I was told by the owner of a local winery to check the specific gravity, and if it was still high enough to still be going to drop in a small pinch of epsom salts. He explained that yeast needs magnesium sulfate to live and there may have been very little in the must to begin with. I dropped in a small unmeasured "pinch" and that night it was going again.
Heathen1
Original Author
18 years ago
hmm! That's interesting! Thank you!
frenchy_fl
18 years ago
heathen, how long has the wine been fermenting? Are you in the primary or the secondary carboy? Sometimes fermentation can be completed in a couple of days. It doesn't matter that you did not take the SG reading at the beginning. All you lost was the ability to determine the alcohol content of the finished wine. What is the SG now? That will tell you if the sugar has been mostly fermented. Temperature swings make no matter to the wine. The warmer the room temp, the faster the fermentation, but a lesser flavor is derived.

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