Stuck Fermentation?

[jude2000]

Hello all,
I am making a Cru International Rose kit for the second time because it turned out so lovely the first time. This time, I think the yeast was on the old side. It took three or four days for the yeast to start to ferment, went for about three days and then stopped. I then added some yeast nutrition and got about two more days out of it until it stopped again. Just took the SG and it's at 1.004. Could this be finished or should I give it some more nutrition in hopes it limps along to the finish line?

The starting parameters were yeast, EC 118, Starting SG was 1.100. It's been about a week and the temperature is about 73 degrees.

Any thoughts or ideas would be much appreciated!

Jude

 

[Ohio Bob]

Hello all,
I am making a Cru International Rose kit for the second time because it turned out so lovely the first time. This time, I think the yeast was on the old side. It took three or four days for the yeast to start to ferment, went for about three days and then stopped. I then added some yeast nutrition and got about two more days out of it until it stopped again. Just took the SG and it's at 1.004. Could this be finished or should I give it some more nutrition in hopes it limps along to the finish line?

The starting parameters were yeast, EC 118, Starting SG was 1.100. It's been about a week and the temperature is about 73 degrees.

Any thoughts or ideas would be much appreciated!

Jude

I’d say it’s done. Adding nutrient now would be a waste as the yeast will not use it, only bad bacteria might.
You can snap the lid tight under an airlock for another week if you don’t believe it’s done. The wine should have some CO2 to protect it so don’t worry.

 

[ChuckD]

Agreed. 1.004 is close enough that it may be done. I would transfer to a carboy and add an airlock. It may drop a bit over time… or not.

 

[jude2000]

I’d say it’s done. Adding nutrient now would be a waste as the yeast will not use it, only bad bacteria might.
You can snap the lid tight under an airlock for another week if you don’t believe it’s done. The wine should have some CO2 to protect it so don’t worry.

Thanks Ohio Bob, I was hoping that would be the answer. I can definitely do that.

 

[jude2000]

Agreed. 1.004 is close enough that it may be done. I would transfer to a carboy and add an airlock. It may drop a bit over time… or not.

Will do... Thanks!

 

[Rice_Guy]

Just took the SG and it's at 1.004. ,,,, should I give it some more nutrition in hopes it limps along to the finish line? were yeast, EC 118, Starting SG was 1.100.

Addition of DAP late in the fermentation increases the likelihood of acrolin production, legally we try to limit it, this is a carcinogen. Organic nutrient without DAP should avoid this risk.
The normal progression of a yeast fermentation is that cells are produced in the first third of the fermentation. The remaining fermentation is where alcohol is generated and anaerobic conditions happen. ,,, I wouldn’t be surprised if you drop an additional 0.002.