StillSmart Home distillation made easy! 2012-02-14T17:32:35+00:00 http://www.stillsmart.co.uk/forum/feed.php?f=2&t=796 2012-02-14T17:32:35+00:00 2012-02-14T17:32:35+00:00 http://www.stillsmart.co.uk/forum/viewtopic.php?t=796&p=7320#p7320 <![CDATA[Re: Stuck ferment?]]>
SG was 1.112 (I think)

So 1112 - 990 = 122 / 7.46 = 16.3%

I am just following Aidan's instructions to get the cake restarted and am going to bang another 7kg in.

This time I am going to get the Ph right before sealing the lid.

Cheers all.

Statistics: Posted by mozr — Tue Feb 14, 2012 5:32 pm

]]> 2012-02-08T12:33:06+00:00 2012-02-08T12:33:06+00:00 http://www.stillsmart.co.uk/forum/viewtopic.php?t=796&p=7121#p7121 <![CDATA[Re: Stuck ferment?]]>
It's been bubbling away since I restarted it.

I took a reading of 1.010 last night so it's well on it's way.

I will be doing the wash again, but remembering to adjust for ph.

Statistics: Posted by mozr — Wed Feb 08, 2012 12:33 pm

]]> 2012-02-01T23:08:41+00:00 2012-02-01T23:08:41+00:00 http://www.stillsmart.co.uk/forum/viewtopic.php?t=796&p=7070#p7070 <![CDATA[Re: Stuck ferment?]]>
I didn't have any antacid tablets so I searched the cupboard and ended up looking at the only alkaline I could find, bicarbonate of soda.

So I chucked a few spoonfuls in, and it frothed like a naughty lady.

I made a starter using sugar and baking yeast, and tossed it in.

It's back bubbling again slowly. I quickly just tested the ph and its 4.5ish.

I will leave it for now, and see how it continues.

Cheers,

Mozr.

Statistics: Posted by mozr — Wed Feb 01, 2012 11:08 pm

]]> 2012-01-29T20:51:04+00:00 2012-01-29T20:51:04+00:00 http://www.stillsmart.co.uk/forum/viewtopic.php?t=796&p=7030#p7030 <![CDATA[Re: Stuck ferment?]]>
The PH is 3.

Temp 25c.

Statistics: Posted by mozr — Sun Jan 29, 2012 8:51 pm

]]> 2012-01-29T00:47:03+00:00 2012-01-29T00:47:03+00:00 http://www.stillsmart.co.uk/forum/viewtopic.php?t=796&p=7012#p7012 <![CDATA[Re: Stuck ferment?]]>
Thanks.

I missed out the fact that I added 5 tsp of Tronomyzol, and 1/2 tsp of epsom salts at the start.

I will stir in another 2 tsps of nutrient and see what happens.

Statistics: Posted by mozr — Sun Jan 29, 2012 12:47 am

]]> 2012-01-28T23:54:24+00:00 2012-01-28T23:54:24+00:00 http://www.stillsmart.co.uk/forum/viewtopic.php?t=796&p=7010#p7010 <![CDATA[Re: Stuck ferment?]]>
I had a recent molasses wash stick at 1035 (despite adding nutrients at the start) - I just threw 50g of nutrients in and 2 more EC-118, it restarted and ended up at 990

http://www.wineworks.co.uk/product/wine-yeast-nutrient-100g/

Statistics: Posted by MrCat — Sat Jan 28, 2012 11:54 pm

]]> 2012-01-29T00:54:06+00:00 2012-01-28T21:32:57+00:00 http://www.stillsmart.co.uk/forum/viewtopic.php?t=796&p=7009#p7009 <![CDATA[Stuck ferment?]]>
I'm following a wash after reading Aiden and Al's posts regarding EC118.

I prepared as follows.

----------------------


21 litres of water @ 35c mixing well to get some oxygen in

Added 7kg Sugar and mixed to dissolve.

5 tsp Tronomyzol

1/2 tsp epsom salts

Starter

200ml water @ 35c
25 grams sugar

mix to dissolve

add 3 EC118, stir gently.

Left for 15 mins then pitched into fermenter, with another gently stir.

Sealed with lid, airlock and Electrim 75 immersion heater.

--------------------------

It bubbled away nicely for a few days.

SG was 1.12 on 05/01/2012

Then 1.068 on 14/01/2012

Then 1.062 on 22/01.2012

and then today(28/01/2012) the reading is still 1.062.

The ABV should now be about 7.6%.

I gave it a good stir on the 14th. Should I do anything else or just give it another stir?

Cheers,

Moz.

:EDIT: missed out a couple of ingredients.

Statistics: Posted by mozr — Sat Jan 28, 2012 9:32 pm

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