Re: Long Fermentation
I have many long fermentations that go as long as 35 days. I use Turbo yeast but have very large ferments 110 liters and only use one bag of yeast although formula calls for 5 bags, found it unnecessary as long as you aerate and then just let it go. I’ve had one stuck ferment in 5+ years of this hobby. Temperature is certainly the key factor. Lower temps will extend the ferment quite a bit, I use a belt on my fermenter and keep the temp between 70 and 80F and when it starts to slow down, I generally shut it off depending on the hydrometer reading which I like going below .990
- Thanks, I was hoping there was enough nitrogen in multivitamins to replace ammonium phosphate which might draw undue attention from Homeland Security, FBI, and ATF for its other potential uses.My 11/29/12 experiment was duplicated on 12/30/12 with a control sample, so we will see how long they will ferment.Robert
From: "elmbrook@..." <elmbrook@...>
Sent: Monday, January 7, 2013 11:06 AM
Subject: [new_distillers] Re: Long Fermentation
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?