igrlk
Member
Hi, fellow brewers,
Disclaimer: I'm a newbie and made a ton of mistakes while making my first wine. This post is my only chance to get advice and possibly resurrect my brew.
I wanted to make 2 gallons of brew.
1. First was a homemade raspberry jam wine, starting gravity - 1.11
2. The second was a blueberry mead, starting gravity - 1.1
I've mixed the ingredients together and added half a teaspoon of Fermaid-O and a pack of 71B yeast to each carboy.
Then it went to my storage room which is not the warmest place in the flat. I should've added Fermaid-O on days 2, 3, and 4, but I didn't know about it.
During the next month, I took the readings for every brew. Here are the results:
I decided to "start from the beginning (or the middle)" a couple of days ago. Pasteurised both brews, waited for the sentiment to fall, and racked them into the same gallon. The starting gravity in the mix was 1.055
Then, I made a yeast/honey/fermaid-o mixture and waited a day for it to "start". After it started bubbling, I poured it into the carboy. I also put my carboy into a warmer place in the flat, where other jugs are now fermenting.
It's been 2 days, and... there is no activity whatsoever. Even though the yeast mixture was active, after I poured it in to the combined mix of 2 wines, and added more fermaid-o, it just stopped doing anything. If I add fermaid-o to the carboy, there are no bubbles.
My hypothesis is that the yeast dies after it gets added to the carboy. However, the alcohol content in the carboy should be at least 2 times less than the yeast tolerance. The dead yeast would probably explain why nothing reacts with fermaid-o.
Dead forum readers, I would appreciate any advice on how can I resurrect this brew (if there are any options), as well as some suggestions on how not to get to this situation ever again (besides not skipping fermaid-o feeding and keeping brews in a warmer place)
Thank you all!
Disclaimer: I'm a newbie and made a ton of mistakes while making my first wine. This post is my only chance to get advice and possibly resurrect my brew.
I wanted to make 2 gallons of brew.
1. First was a homemade raspberry jam wine, starting gravity - 1.11
2. The second was a blueberry mead, starting gravity - 1.1
I've mixed the ingredients together and added half a teaspoon of Fermaid-O and a pack of 71B yeast to each carboy.
Then it went to my storage room which is not the warmest place in the flat. I should've added Fermaid-O on days 2, 3, and 4, but I didn't know about it.
During the next month, I took the readings for every brew. Here are the results:
- Raspberry jam wine:
- 21 March: start, sg: 1.11
- 31 March: check, fg: 1.085
- 14 Apr: check, fg: 1.055
- 17 Apr: check, fg: 1.05 (bubbles almost stopped)
- 24 Apr: check, fg: 1.05 (stalled, bubbles stopped)
- Blueberry mead:
- 27 March: start, sg: 1.1
- 31 March: check, sg: 1.0
- 14 Apr: check, sg: 1.07
- 17 Apr: check, sg: 1.06 (bubbles almost stopped)
- 24 Apr: check, sg: 1.06 (stalled, bubbles stopped)
I decided to "start from the beginning (or the middle)" a couple of days ago. Pasteurised both brews, waited for the sentiment to fall, and racked them into the same gallon. The starting gravity in the mix was 1.055
Then, I made a yeast/honey/fermaid-o mixture and waited a day for it to "start". After it started bubbling, I poured it into the carboy. I also put my carboy into a warmer place in the flat, where other jugs are now fermenting.
It's been 2 days, and... there is no activity whatsoever. Even though the yeast mixture was active, after I poured it in to the combined mix of 2 wines, and added more fermaid-o, it just stopped doing anything. If I add fermaid-o to the carboy, there are no bubbles.
My hypothesis is that the yeast dies after it gets added to the carboy. However, the alcohol content in the carboy should be at least 2 times less than the yeast tolerance. The dead yeast would probably explain why nothing reacts with fermaid-o.
Dead forum readers, I would appreciate any advice on how can I resurrect this brew (if there are any options), as well as some suggestions on how not to get to this situation ever again (besides not skipping fermaid-o feeding and keeping brews in a warmer place)
Thank you all!