Is there any point in stirring the lees to help a slow/stuck fermentation?

[abefroman]

Is there any point in stirring the lees to help a slow/stuck fermentation?

 

[Wade E]

Yes, there is most likely viable yeast down in there that got buried by heavy solids.

 

[abefroman]

Yes, there is most likely viable yeast down in there that got buried by heavy solids.

<---- Goes to stir.

 

[surlees]

Is there any point in stirring the lees to help a slow/stuck fermentation?

Probably only necessary to the extent that yeast need O2 during fermentation and without sufficient exposure may produce H2S. Also, later during fermentation some yeast settle to the bottom and stirring helps to get them back into suspension and in contact with any suspended nutrient or sugar.

Fred

 

[Wade E]

Whats the temp? Theres always a lot more stuck fermentations this time of year. I dont mean whats the temp in the room as either has those 2 temps can be way different sometimes especially if the bucket or carboy is sitting on a cold floor.

 

[winemaker_3352]

Bump up the temp and a good stir see if that doesn't spark something.

 

[Catfish]

Can wine be in the carboy and bubbling like crazy, but not "working"? Got a apple cider at 1.020 bubbling every 20-30 seconds. Been at 1.020 the last few weeks.

 

[winemaker_3352]

In the carboy at 1.020 - you racked to soon. You probably left behind a lot of the yeast.

Might want to mix up a yeast starter and finish that to dry. Then add an fpac and backsweeten.

 

[abefroman]

Whats the temp? Theres always a lot more stuck fermentations this time of year. I dont mean whats the temp in the room as either has those 2 temps can be way different sometimes especially if the bucket or carboy is sitting on a cold floor.

I brought it up from 71 to 79 today, with a heat belt, its on a warm floor.

 

[abefroman]

Can wine be in the carboy and bubbling like crazy, but not "working"? Got a apple cider at 1.020 bubbling every 20-30 seconds. Been at 1.020 the last few weeks.

Its probably mostly trapped CO2 causing the bubbles.

 

[surlees]

Can wine be in the carboy and bubbling like crazy, but not "working"? Got a apple cider at 1.020 bubbling every 20-30 seconds. Been at 1.020 the last few weeks.

Fruit wines often take longer to ferment than grape wines. If the temp is below 70F that will slow it up as well.

Fred

 

[Catfish]

I followed this recipe. http://www.winemakingtalk.com/forum/showthread.php?t=5608

 

[surlees]

Catfish,

After about 4 weeks start timing the bubbles in the air lock. Once they are more than 1 minute apart rack it into a carboy.

Did you read this part of the recipe?

 

[Catfish]

Yes I did. They were 45 seconds apart after 5 weeks so I went ahead and racked. Someone also said on that thread that they racked at 1.020. And that's what it was at 5 weeks. So....I racked into carboy. If I remember right, it was around 68 degrees when it was bubbling every 45 seconds. It is 63 degrees in the basement now.

 

[surlees]

Catfish,
Sounds good to me. Just add sulfite if you haven't already and rack off the sediment every 3 months or so. Best if aged 9-12 months.

 

[Catfish]

Thank you.