Stuck (really!)

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I was told by my supplier that once the alcohol level reaches a point, it kills the yeast, so mabee this is your problem. He told me to use champagne yeast as it is most resillient to alcohol. Been using it with sucess in higher octane wines (14-16%). Good luck.

Reply to
PA-ter

What are you thinking Lum?

Don

Reply to
Don S
Reply to
Jonathan Acey Albert

Not entirely sure what, specifically, you're speaking of, but no. No hot aftertaste....just tastes like sweet wine. There is definitely alcohol, but not what I'd expect.

-- ACEY

Reply to
Jonathan Acey Albert
Reply to
Jonathan Acey Albert

Hey, stop that "Mr. Albert" stuff! I'm Dr. Albert...seriously, Acey is great (that Dr. stuff still scares me a bit).

Can too much nitrogen be a problem? How so?

-- ACEY

Reply to
Jonathan Acey Albert

Most yeast nutrients and "energizers" contain a large amount of diammonium phosphate, which provides nitrogen to the yeast cells. I believe, like plants, they use it for fuel. It's my understanding that too much nitrogen can be counterproductive, and kill the yeast. Sort of like "too much" alcohol (a mythical quantity I've never encountered) being dangerous to your health. :)

Reply to
Negodki

Hi Acey,

Acetic acid is toxic to all strains of Saccharomyces (wine) yeast. Fermentation slows when the acetic acid content exceeds about 0.1 percent, and when the acetic acid exceeds 0.2 to 0.3 percent, few viable yeast cells can be found.

Low acid, high pH grapes are common in warm growing regions. Controlling native bacteria with sulfur dioxide is difficult when the pH of the juice is high, and a large population of Lactobacillus bacteria sometimes develops during the primary sugar fermentation. The bacteria convert grape sugars directly into acetic acid, and the acetic acid content of the fermentation becomes excessive. Under these conditions, little or no ethyl acetate is produced, and without ethyl acetate, the winemaker is often unaware of the problem. The lactic bacteria can quickly raise the acetic acid level of the juice into the range of 0.1 or more. The yeast is unable to tolerate such high concentrations of acetic acid and the fermentation sticks. This kind of stuck fermentation is very difficult to restart because of the excessive amounts of acetic acid, and the fermentation is often a total loss.

Acetic acid produces a distinctive, "hot" aftertaste. But, your wine tastes OK, so I don't know what to suggest to help you ferment out that residual sugar. Sorry. lum

Reply to
Lum

I'm thinking more like if the starting sugar content gave you a potential alcohol content of 20%, & the remaining content is 6%, then you have achieved 14%. If the yeast mentioned is tolerant to 14%, then the story is told, unless my math is rusty. I use a hydrometer to see where I'm at before & after & I was always under the impression that that's how it all worked. I backup the end result with an alcohol content tester & it always agrees with the hydrometer. If I'm wrong, please fill me in.

Reply to
PA-ter

Little glass device that looks like a thermometer with a straight funnel at one end & graduated on the stem. About 4" long. Pour your wine in the big end & let it drip thru the small end, flip it over & the liquid runs out but enough remains in the tube to indicate the %. Used mine on a merlot I made from a kit @11% & my apple anywhere from

12 to 16% and as stated above always backs up the hydrometer readings very close.
Reply to
PA-ter
Reply to
Jonathan Acey Albert

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