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Re: [Distillers] Stirring the wash during the fermentation

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  • Pete Sayers
    Hi Procule, you could try a gentle Rousing ie a gentle stirring , circulating from the top to the bottom of the fermenter, in a circular motion. This will
    Message 1 of 3 , Apr 29, 2002
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      Hi Procule, you could try a gentle "Rousing" ie a gentle stirring ,
      circulating from the top to the bottom of the fermenter, in a circular
      motion. This will "rouse" the yeast and what ever nutrients are left, and as
      long as the temp is ok, this has been known to assist a ferment to finish.
      Pete
      ----- Original Message -----
      From: "procule" <procule@...>
      To: <Distillers@yahoogroups.com>
      Sent: Tuesday, April 30, 2002 5:53 AM
      Subject: [Distillers] Stirring the wash during the fermentation


      > Hi 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 :-)
      >
      > Procule
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