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stuck ferments
Posted:
Sun Jun 21, 2015 11:04 amby Mash
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.
Re: stuck ferments
Posted:
Sun Jun 21, 2015 11:26 amby Anavrin
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?
Re: stuck ferments
Posted:
Sun Jun 21, 2015 11:44 amby Mash
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!
Re: stuck ferments
Posted:
Sun Jun 21, 2015 3:33 pmby Phantom
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...
Re: stuck ferments
Posted:
Sun Jun 21, 2015 6:23 pmby chill
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
Re: stuck ferments
Posted:
Sun Jun 21, 2015 11:56 pmby Easydrinker
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.
Re: stuck ferments
Posted:
Mon Jun 22, 2015 2:27 pmby GrunthosTheFlatulent
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.