ferment stuck solid...seeking advice suggestions

Sean, Try a different yeast and make a starter. I would suggest Lalvin K1V1116; it's a good all purpose yeast and is alcohol tolerant. I think you might have left all of your initially viable yeast behind when you racked and the second champagne yeast couldn't propagate in the existing alcohol, but it's just a guess.

As to what next:

Hydrate yeast per the instructions.

Add to 8 ounces water + 3 tablespoons sugar.

Once it gets going well add that to 8 ounces of this apple must.

Add that to 1 pint of must, once it's going;

Add that to a quart of must, once it's going add that to the batch.

It sounds like a lot of messing around but I doubt this will take more than a day or two to get through.

Do it now though, so> Hi all, thought I'd put this to the group....

Same problem here. Started with water, apples, maple syrup and sugar. SG was 1.080. After 2 weeks, SG was 1.050, I decided to transfer into a carboy. After 2 other weeks, the SG was still at 1.050, and it really tasted like juice. So I retransfered into bucket and added new yeast (EC 1118), 2 days after, SG was still 1.050 and no bubbling. It started to look and smell really wierd, so it finnally went down the drain. Snif. I thought maybe the maple syrup had something in it to prevent fermentation? Or is it the yeast that cannot ferment maple sugar? I'll try next year without the maple syrup. It doesn't cost anything since the apples grow in my backyard.

Sorry I know that this doesn't help you, but our problems are alike and I'll be glad if some> Hi all, thought I'd put this to the group....

Joe, when you do the doubling of the starter, do you have to keep racking the remaining stuck must into smaller containers to prevent air exposure or is it okay to leave the carboy untopped for the 1-2 days this'll take? I haven't had to do this yet (knock on wood) but I've always wondered about that part - having to protect the leftover would be a pain.

Thx,

Pp

To be honest it would be best to limit exposure to air or refrigerate the remaining must. That's why I would do whatever i was going to do immediately.

Joe

To be honest it would be best to limit exposure to air or refrigerate the remaining must. That's why I would do whatever i was going to do immediately.

Joe

Thank you, Sir

Joe Sallustio wrote: