Strawberry Port

[Wiz]

The Cuvee yeast that I used has been slow throughout the entire fermentation process. Even stopping when I took the lid off the stir the must. I could only get it to start working again by placing in the hot sun. Now it has stopped altogether. Even with this the S.G. has moved from a beginning 1.150 to 1.060. How do I go about restarting? I have 1 more pack of Cuvee. Do I rehydrate and add like I'm starting over again? Do I use the whole pack. It's about a 2 gallon batch now with the dilution of sugar syrup. I also have yeast laying on top of the mesh bag every time I stir.

 

[Wade E]

Did you use any nutrient and or energizer. I bet some energizer would get it ripping. It sounds like it needs some thing to eat besides sugar.

 

[Wade E]

Do you ave any win es ready to rack off that are fermenting or have just finished? If not make a starter yeast by using some Orange Juice or grape juice and add the yeast to that to get it started going good and then add some of your Port to it. Let that get going goo and then add some more of the Port. Does this a few times until your starter has tripled in size and then add it to your Port all together and keepm that warm at around 75*.

 

[Wiz]

Hi Wade, check the post below this one. I used Goodfellow's recipe less the malt and grape concentrate and followed his directions.. Added nutrient and energizer. That is what has me in a quandary. Used a strong yeast but it seems to have died off. Maybe just too much sugar tied to a cold front that has hit down here at night. Any suggestions or are you saying to just add more energizer?

 

[Wiz]

have a blackberry that has just finished fermentation a couple of days ago and is just setting there degassing. I could use that. Should I put the entire packet of yeast in it?

 

[Wade E]

You could add a little more. Important thing is to warm his up to around mid 70's as there is a lot of stress on this batch with that hig h starting sg. When starting that high I like to ease the sugar in a little at a time and also phase the energizer in in stages also.

 

[Wade E]

What yeast did you use on the Blackberry?

 

[Wiz]

I used Montrachet on the blackberry.

 

[Wade E]

That might be a tough one as that yeast isnt good for high abv but I guess its better then where you are right now.

 

[Wiz]

Had the same thoughts about the blackberry. I got some pure orange juice today. Am wondering now how to keep temps in the mid 70's before my must spoils due to the cold spell moving through here. This is the first time that no heating or air conditioning is not the best.

 

[Goodfella]

You could add a little more. Important thing is to warm his up to around mid 70's as there is a lot of stress on this batch with that hig h starting sg. When starting that high I like to ease the sugar in a little at a time and also phase the energizer in in stages also.

I also phase in these items. I start with SG 1.115... then raise it ti 1.030 when it hits 1.010.... Seems to work good.

 

[Wiz]

I did just dump in the sugar and energizer all at once. Next time I will know.

 

[Wiz]

Thanks Wade. Just starting to bubble right along again.

 

[Wade E]

By just adding heat or did you add more energizer? Its funny that yeasts say they can go down to lower emps safely on that instructions on their site but unless watched its not good to do without knowing what temp it is and watching the sg so as to notice if its slowing down way before it should be.

 

[Wiz]

I had already tried the heat route. Made your starter with orange juice and added this evening after having the must in the primary in front of a quartz heater since last night. Think I will hold off on any new batches until our cold front passes.