42939Re: [new_distillers] Re: Long Fermentation
- Jan 7, 2013The nutrient issue is probably right on target. Getting into a routine of feeding the yeast some nutients beside the carbohydrates. If you do a little research on the fermentation of Mead and the step nutrient schedule you will see how much yeast needs to actually do it job in a nutrient deficient must/wort/wash. There are several products available at any homebrewing or wine making shop and online:Fermaid KDAPare among the most popular.On Mon, Jan 7, 2013 at 9:06 AM, elmbrook@... <elmbrook@...> wrote:
From what you've explained so far it appears to me that you've a situation where you are fortunate to have a fairly sterile fermentation but are lacking in some of the nutrients needed for a faster sugar wash. You may want to consider adding DAP (diamonium phosphate - (NH4)2HPO4) Yeast need nitrogen and it appears your fermentation could use a bit of it. That said it is still fermenting and since you've no real problems you may want to consider just see how long can it go. I once had a fermentation go over two months at a slow continual rate.
Hope that helps
--- In firstname.lastname@example.org, "last2blast" wrote:
> Has anyone encountered an unreasonably long fermentation?
> I am conducting sugar wash experiments since my new still will not arrive for another 2 weeks. In my experiment sample dated 11/29/12 it fermented until I stopped it on 01/05/13, it fermented for 37 days, and showed no signs of stopping anytime soon.
> 1 - gal. tap water
> 2 - cups cane white sugar
> 1 - tbsp. RapidRise bread yeast
> 2 - multivitamins
> 1 - tbsp. salt
> 2 - tbsp lemon juice
> 1 - garlic powder (Experiment to see if it would kill bacteria)
> It was later re-pitched with 1 cup sugar and a second tbsp. of yeast.
> I placed garlic powder in other samples, and they stalled after two weeks, so it does not seem to be the yeast.
> Any ideas why it fermented so long?
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