StillSmart

Ive got my first wash going-used all the stuff that came with the SS- turbo yeast etc. Its been 2 weeks-still \"fizzing slightly\" but reading just 1.000.

With wines I often restart with a yeast/sugar/nutirent mix-would I use a similar thing for this? Or is there something better?

Many thanks,

Whiskers

Has the SG changed at all over the last 2-3 days,has it stuck or just super slow?What temps are you fermenting in?These SS classic turbos usually ferment to 0980-0990 in less than a week.

I would check that SG over the next few days,make sure there is no change.Otherwise a small yeast/sugar /nutrient mix may kickstart the rest of the ferment.
Oh have you tried giving it a good old stir up?then wrapping the fermenter-to keep any warmth in.

I had a problem with a stuck SS classic
http://www.stillsmart.co.uk/forum/topic.php?id=319
Mine was stuck at a higher SG (1010) than yours.
What was your OG ?

A bit more info would be good. To advise a remedy, what's needed to be known is:
1. Temp when yeast was pitched

2. Original gravity - before yeast pitching

3. Fermenting temp - this changes. Rising as the ferment proceeds, and dropping as the fermentation approaches completion.
It is important to determine if the yeast has expired because of excessive heat, or has simply gone into hybernation because the brew is too cool (see 1.).

The former involves pitching more yeast etc.,

The latter is simple to fix with a cuddly rug or heat pad.
Don't be in a rush to cool or warm the wash unless you know the temp range the yeast prefers to work in.
My experience with stuck ferments is usually related to temperature. Always lucky enough to have the wash at too low a temp, so just waking the yeast up by warming was simple.

Thanks all for your replies. I didnt take an OG reading -will do next time, and didnt take temp of wash before adding yeast, but am a seasoned home brewer/winemaker so I know when the temp is right for the yeast. Wash lives on my central heating/hot water boiler-temp fluctautes as warmer when boiler on, obviously. Its where I ferment beers and wines and theyre normally OK. I think SG has gone down a little over the last couple of days so perhaps just slow. If anthing its too cold rather than over warm. I think I will add the nutrient/yeast/ sugar mix, stir and try and keep it warmer.
I\'ll give you an update in a few days.