Probably a temperature issue and/or lack of yeast food. If you ferment too cold it's going to take more time. I always use some yeast food.
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A gallon (4.5 litres) demijohn takes roughly 7 - 9 days to ferment even in a cool house.
How much and what yeast did you use and did you use yeast nutrient?
Skunkylager86
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I just used bog standard Ritchie's wine yeast, about a teaspoons worth. I didn't use any nutrient so I'm starting to think that might be the issue.
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Hi all
Trying my first one of these and have probably the opposite of normal questioning.... I have a load of brewing sugar to use. Can I just 1-1 per/kg use it against granulated given the amount used for most recipe's here?
Trying my first one of these and have probably the opposite of normal questioning.... I have a load of brewing sugar to use. Can I just 1-1 per/kg use it against granulated given the amount used for most recipe's here?
MmmBeer
Brewer
Ideally you should use 10% more brewing sugar (glucose or dextrose) than granulated (sucrose), but swapping 1:1 would be acceptable, if a half a percent or so lower in alcohol.
hi all, started two WOW brews this week on the 18th, both 1 Gal, one in a glas DJ, one in a 5l Water container (new)
both exactly the same process and other bits, only difference was one had 1.75L Apple juice (sat fizzing like a good un!) the other had apple/mango.
yeast was EC1118 and rehydrated prior to adding some must before transferring to the DJ
the RGJ/Apple mango version has developed an odd top crust like its curdled, no activity on the bubbler at all. temps 22 for all, the apple OG was 1.092
apple/mango was 1.15
any ideas?
both exactly the same process and other bits, only difference was one had 1.75L Apple juice (sat fizzing like a good un!) the other had apple/mango.
yeast was EC1118 and rehydrated prior to adding some must before transferring to the DJ
the RGJ/Apple mango version has developed an odd top crust like its curdled, no activity on the bubbler at all. temps 22 for all, the apple OG was 1.092
apple/mango was 1.15
any ideas?
![BREWING THERMOMETER STICKERS ACCURATELY MONITOR FERMENTING BEER & WINE LIQUID TEMPERATURES 5PCS HOME BREW SPIRITS WINE LCD ADHESIVE [US]](https://m.media-amazon.com/images/I/311DDjo2X3L._SL500_.jpg)
Is that the one in the 5l plastic water bottle?
If yes how did you seal the airlock into the lid?
Some juices throw up lots of sediment (see below) its fine -
fluketamer
Regular.
this thread never gets old. i love it.
Did the juice list potassium sorbate as an ingredient?
That's a preservative that will kill off any yeast you try to use for the fermentation.
Great news now watch the lava lamp in the DJ
Laner
Active Member
Made my first attempt at a WOW but looks like a fail.
2 lt concentrate, 1 lt cranberry juice topped up to 4 lts with water, 900gm sugar. Yeast, tannin and nutrient with OG 1060
not much krausen but plenty of airlock activity for 5 days then a sudden stop, FG is now 1010 so clearly not finished and tastes of sherry.
Any ideas what went wrong?
2 lt concentrate, 1 lt cranberry juice topped up to 4 lts with water, 900gm sugar. Yeast, tannin and nutrient with OG 1060
not much krausen but plenty of airlock activity for 5 days then a sudden stop, FG is now 1010 so clearly not finished and tastes of sherry.
Any ideas what went wrong?
Probably nothing give it time at 5 days it hasn't finished fermenting leave it another 3 days and take another reading.
Did you use nutrient?
Laner
Active Member
Nutrient was added before pitching the yeast. No airlock activity for the last 2 days.
No activity or not as vigorous as over the last 5, i used to leave mine 7 - 8 days then until i didn't see a single bubble for two minutes as i couldn't be bothered messing with a hydrometer.
I would guess you had 1200g (ish) of sugar total there is no way standard wine yeast is going to get through that in 5 days at room temperature this time of year!
Laner
Active Member
Totally stopped overnight and nothing since, I was surprised to find it stopped so soon.
It is in the garage with a DJ heater & wrapped in a towel, the same as the Merlot wine kit which is still bubbling away.
All I know having made hundreds of gallons of the stuff is 5 days is not long enough for it to finish and the proof is at .1010 it's nowhere near finished I still think it's fermenting and you need to give it time.
Laner
Active Member
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