Skeeter stuck at 1.062 for 4 days!!!

[abefroman]

I started the skeeter 5 days ago, at 1.070, it was slowly bubbling, then got down to 1.062, where it has been for the last 4 days. Temp is 71deg

I've been whipping in O2 several times.

And I added about 3/4 gallon of yeast starter 36 hours ago, and some more nutrient and energizer.

Why isn't this thing taking off? Should I dump it?

 

[Minnesotamaker]

Do you knwo what yeast was used? You could sprinkle a packet of EC-1118 or Primier Cuvee on top.

 

[winemaker_3352]

Did you add k-meta in? If so, when did you add it?

 

[abefroman]

Did you add k-meta in? If so, when did you add it?

No sir.

 

[abefroman]

Do you knwo what yeast was used? You could sprinkle a packet of EC-1118 or Primier Cuvee on top.

It was EC-1118 in the slurry I used, and then in the additional starter I also used EC-1118

 

[abefroman]

Still nothing....

I just added a heat belt though, it was at 72deg before putting the belt on (which just came today).

 

[surlees]

Should be fermenting (airlock bubbling) vigorously. I think additional heat (brew belt) will help. Is the fermenter sitting on a cold surface like a concrete floor? If the heat doesn't help try re-inoculating w/EC-1118.

Fred

 

[abefroman]

Should be fermenting (airlock bubbling) vigorously. I think additional heat (brew belt) will help. Is the fermenter sitting on a cold surface like a concrete floor? If the heat doesn't help try re-inoculating w/EC-1118.

Fred

There are no bubbles what so ever.

Its on a wood floor, and the basement below it is heated.

 

[surlees]

There are no bubbles what so ever.

Its on a wood floor, and the basement below it is heated.

Abe,
Re-inoculate with EC-1118, but this time hydrate the yeast with Go-Ferm if available to you. Also, you may want to add a small amount of wine to the yeast to form a slurry. Once the slurry is going well, add it to the wine.

Fred

 

[abefroman]

Abe,
Re-inoculate with EC-1118, but this time hydrate the yeast with Go-Ferm if available to you. Also, you may want to add a small amount of wine to the yeast to form a slurry. Once the slurry is going well, add it to the wine.

Fred

Tried that a few days ago, still nothing.

 

[Brian]

I started the skeeter 5 days ago, at 1.070, it was slowly bubbling, then got down to 1.062, where it has been for the last 4 days. Temp is 71deg

I've been whipping in O2 several times.

And I added about 3/4 gallon of yeast starter 36 hours ago, and some more nutrient and energizer.

Why isn't this thing taking off? Should I dump it?

Abe did you follow the recipe of Lons or did you change it up any?

 

[abefroman]

Abe did you follow the recipe of Lons or did you change it up any?

Lon's recipe, scaled to 6 gal.

 

[abefroman]

Looks like the heat belt's working (knock on wood).

I'm at 77deg and getting some bubble again, nothing major, but hopefully it will pick up.

 

[abefroman]

82 deg, still have small bubbles.

SG is down 3 thousandths to 1.059 (although the temperature change may be most of the reason for that).

I unplugged the heater to get it below 80, and whisked in 2 minutes of 02