StillSmart

Hi guysh.

I'm following a wash after reading Aiden and Al's posts regarding EC118.

I prepared as follows.

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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.

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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.

It might have run out of nutrients.

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/

Hi Mr Cat.

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.

Woah!

The PH is 3.

Temp 25c.

Thanks aidan.

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.

Update.

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.

Its finished at .990

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.