4834Stirring the wash during the fermentation
- Apr 29, 2002Hi again !
I'm fermenting 2 batches of ~4.5L with ~1.2Kg of sugar in them with
the appropriate quantity of nutrients and yeast (EC-1118).
On Tony's website I've read that a stuck fermentation can be due to a
the absence of stirring during the fermentation. But however, in the
"Fermentation" section, and don't see this step.
I've done about 10 batches since I began last year but I've never seen
the SG go below ~1.030 (The starting SG is ~1.100).
For my present batches, I've tried to make more oxygen enter the must
using a kitchen stick blender. I really hope that will resolve my
problem! I started the fermentation last Thursday (we are monday
afternoon) with a SG of 1.082. The three first days, the SG dropped
about 0.010 each day.(not that bad). but since yesterday, it dropped
of only 0.007 in 2 days and I can see a significant change of the
frequence of the bubbles going out.
Well, now the questions:
Should I shake the pot to "unsettle" the yeasts and make a more
homogeneous must ?
Will it stress the yeast too much ?
Also, on Tony's website, he says that it needs aeration during the
first days. Does that mean I should not put the airlock the first day
after added the yeasts ? or simply let enough oxygen enter the must
(using a kitcher stick blender in my case).
Thank you all to help me since the beginning :-)
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