Stuck Fermentation - Another newbie

[MichaelJ]

I hate to admit my first time experience but in order to assist you in understanding where I am now, here goes.
I started a 28 day batch (purchased as a double batch) on 19 Oct 2012. The SG was c. 1.070. It steadily went down to c. 1.060 in 22 days and it appeared to stall. I am thinking it was the temp. so I added a heat belt and the SG started moving again. On 29 Oct with the SG @ 1.020 I racked the must. The SG continued to 1.010 on 01 Nov then a shocker on 02 Nov the SG registered at 1.100. I have no idea what happened at this point. The SG continued moving steadily until 07 Nov @ 1.080. On 11 Nov the SG remained at 1.080 so I added more yeast. The SG moved progressively to 1.070 on 14 Nov and again stalled. On 20 Nov SG at 1.070 I added Yeast Energizer. SG began moving again and stalled at 1.065. On 24 Nov I racked the must, to clear of sediment, and started more Yeast. This time I added the yeast by doubling the mixture every 4 hours. On 25 Nov I added the Yeast to the must.
Now the WOW factor, did I mention the wine kit was a double batch. I now realized that I did not add anywhere near the expected water content at the beginning on 19 Oct. Rather I was expecting the yeast to work through a double batch of undiluted must.
I have now split the batch, added water and the SG has dropped to c. 1.020.
My question then is, I see and hear a lot of bubbling and the airlock shows lots of bubbling. Am I on track again or do you think I may have lost this batch.
Thanks, from a slightly embarassed newbie!!!

 

[Ernest T Bass]

Hydrometer

I new at this also, all I know to do is to watch your hydrometer, it should answer your question.
Semper Fi
Bud

 

[TonyP]

You seem to have done a few things that may have caused some problems, but I wouldn't give up on your batch. First, you say the SG went steadily down from 1.070 to 1,060 in 22 days. That's not steadily. In 22 days you should be finished with fermentation.

Also, the SG could not have gone from 1.010 to 1.100 - especially in a day. More than likely you're not reading the hydrometer properly or the wine was stratified - juice at the bottom and water at the top.

Leave the wine alone for a while and see what happens.

Tony P.

 

[cpfan]

MichaelJ

Perhaps you can explain what you mean by a double batch.

Steve

 

[robie]

I agree, the SG cannot go up on its own. Maybe the problem, besides not adding water, was that the sugars in the must had somehow settled to the bottom, then on that one day it got stirred back up. However, an SG of 1.100 is higher than must kits start out, but not adding the water tells us why the SG could have been so high.

Are your sure your hydrometer is not sticking to the sides of its container or maybe bottoming out?

You should be able to add the water now; when you add it, just make sure it is near the same temperature as that of the must. Get it all mixed up well, as it won't mix on its own, rather the must will just settle to the bottom if you don't stir it. Then take an SG reading and let us know what it is. If you take the reading in the tube, in which the hydrometer comes, make sure it is not sticking to the side walls of the tube. You can take the SG reading right in the fermenter bucket if you like.

 

[keena]

Like previously said, my assumption is over the first 22 days your must wasn't fermenting but rather separating. Then after the mixing it went yup, you added yeast again, then it actually started fermenting. How's the smell? If it didn't ferment much over 22 days you might have a problem there.

 

[MichaelJ]

Hopefully back on track???

My SG today is reading @ 1.010 and the must is bubbling within the carboy.
I gave the carboy a stir and had the bubbling overflow the carboy. The airlock has been replaced and showing signs of releasing air / gas.
The reference to a double batch was regarding the 2 bags of concentrate which was expected to be processed separately and to yield 60 bottles of wine. I suspect the yeast was attempting to work through the unpropperly diluted concentrate and unable to survive.
Thanks to all for your assistance.
Hopfully I am back on track... a lot learned thus far.

 

[MichaelJ]

When Is the best time to sweeten?

As I am back on track, I am looking at adding some sweetening.
Do I sweeten to taste, then filter, then bottle OR filter, then sweeten to taste and then bottle OR it really does not matter?
As always many thanks and may you enjoy all the best of the season.

 

[Arne]

As I am back on track, I am looking at adding some sweetening.
Do I sweeten to taste, then filter, then bottle OR filter, then sweeten to taste and then bottle OR it really does not matter?
As always many thanks and may you enjoy all the best of the season.

You can do it either way. Try it both ways as time goes on and you will gain a preference for one or the other. Make sure you stabalize before sweetening. Stabalizing is adding k-meta and sorbate. This should stop a referment. After sweetening let it sit for a time to make sure it does not referment or give you a haze from sweetening. Next it is sample some and bottle. Arne.

 

[cpfan]

As I am back on track, I am looking at adding some sweetening.
Do I sweeten to taste, then filter, then bottle OR filter, then sweeten to taste and then bottle OR it really does not matter?
As always many thanks and may you enjoy all the best of the season.

These days I would sweeten first, then filter (optional), then bottle.

However, in the past I have done it as filter, then sweeten, then immediately bottle, without any problem.

Just a reminder, if you are going to sweeten you MUST add both the K-meta and K-sorbate prior to adding the sweetening.

Steve

 

[keena]

I would let it sit a few days b4 you bottle after you sweeten tho. Just to make sure it don't start fermenting again.