10121Re: [new_distillers] Problem Solving: Yeast
- Jan 5, 2004Hi Adam, I think you are right in the assumption that some
of the yeast was killed in your letterbox and I presume if
your letterbox was that hot then the fermenter also runs
fairly hot, most wine yeast prefers around 20C ( there are
MANY exceptions but generally cooler is better). If the
brew gets too hot in the first few days the yeast is
weakened and then when the alcohol level gets up the already
weak yeast can tend to give up and settle out. Try for a
COOL start temp and if necessary drop a few frozen PET
bottles into the bin as needed to help control the temp.
Theres a chance of restarting this batch by taking out a
litre, diluting said litre 50/50 with water and getting a
starter bottle going with fresh yeast then adding back to
( a cooler ) main batch.
I'm trying to problem solve my use of EC1118 Yeast.
Although I was successful in using a starter, and the
started, activity in the wash declined slowly over time
before being almost
Some people have mentioned the use of a yeast and fermaid
K is enough to get
to the magic 990 mark, however I haven't found that to be
correct in my
My wash was 25 litres with 6kg of sugar. I used fermaid K
(50g) and EC1118
(100g) and just pitched both together.
After 2 weeks the specific gravity is 1050 so not much has
One thing which may have contributed to the demise was
that the yeast was
left in my letterbox for almost an entire day around the
38 degrees C mark.
So maybe some of most of the yeast was killed (my poor
babies) hence lack of
Any suggestions or comments greatly appreciated.
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