StillSmart

Re: stuck ferments

2015-06-22T14:27:52+00:00

If you ever make a wine which contains some fruit pulp in a demijohn or other clear fermenter then you will see that pulp rising and falling in what has become known as the lava lamp effect.

When you have an active fermentation then the liquid is constantly circulating as the gas bubbles rise.

In short, the bucket stirs itself, so I have never been too concerned about a little undissolved sugar, although it will affect your ability to measure an accurate Original Gravity.

Statistics: Posted by GrunthosTheFlatulent — Mon Jun 22, 2015 2:27 pm

Re: stuck ferments

2015-06-21T23:56:06+00:00

If you have ever done this a few times,then you know a sugar lump is possible in a wash,especially if the sugar has been stored in damp conditions,and not broken up.
I can see that causing a slow,but not stuck ferment.
Just my two pennorth.

Robert.

Statistics: Posted by Easydrinker — Sun Jun 21, 2015 11:56 pm

Re: stuck ferments

2015-06-21T18:23:36+00:00

I use warm water and give it a good stir, but I am certain that there is undissolved sugar at the bottom of my fermentor when I pitch the yeast. Fermentation proceeds the same as when I boiled the whole mess.

Chuck

Statistics: Posted by chill — Sun Jun 21, 2015 6:23 pm

Re: stuck ferments

2015-06-21T15:33:24+00:00

Mashy wrote:
Not a question really.. more a thought or comment. We have had some posts recently about stuck ferments. We often look at yeast, aspiration, PH ... What about sugar!

shouldn't make any difference i.e. unless you've got a stupidly high gravity causing osmotic shock to the yeast.

which, with this, normally isn't an issue.

Presuming the person mixing the batch is aware of the guidance/suggestion about not being greedy when it comes to the finished ferment and alcohol level of it...

Statistics: Posted by Phantom — Sun Jun 21, 2015 3:33 pm

Re: stuck ferments

2015-06-21T11:44:26+00:00

Not a question really.. more a thought or comment. We have had some posts recently about stuck ferments. We often look at yeast, aspiration, PH ... What about sugar!

Statistics: Posted by Mash — Sun Jun 21, 2015 11:44 am

Re: stuck ferments

2015-06-21T11:26:55+00:00

I always fully disolve my sugar, it always goes in the bucket first followed by boiling water and a good still until it's all disolved.

I'm not clear on you question about stuck ferments, do you mean fully disolved can cause stuck ferments or if it's not fully disolved?

Statistics: Posted by Anavrin — Sun Jun 21, 2015 11:26 am

stuck ferments

2015-06-21T11:04:27+00:00

Just putting a wheat wash on and had a thought.
Does everyone make sure that the sugar is completely.. 100% .. dissolved.

I have always understood that this would cause a ferment to stick.

Statistics: Posted by Mash — Sun Jun 21, 2015 11:04 am