Plumb wine stuck Fermentation

[geoffm]

We need help, like many we are new to homebrew but tried to make 5 gallon of plum wine we had 15 pounds of plumbs and 10 pound of sugar. We added a general purpose yeast its first firmentation completly stopped after about 5 days. The starting gravity was 1060 and and it has dropped to 1035. We have tried adding more nutrient and citric acid to no avail. We also tried putting a 4oz solution of sugar in but think that was a big mistake. Any ideas please?

 

[Moley]

A bit more information about your method please.

Started in a bucket, strained off the pulp after 5 days?
Where is it now? What kind of fermenter?
What makes you so sure it has stopped?
Airlock might not be bubbling but have you used your eyes, ears and nose?
What's the temperature like?
Did you add any Campdens or metabisulphite when straining?
Why should adding more sugar be a mistake?

This thread might help.

 

[geoffm]

The Plum wine was started in a 5 gallon fermenting vessel and stired twice every day for 7 days then stained off the must into another 5 gallon fermentor with an airlock on top. No campden tablets where added at this stage but two campden tablets were added at the start of the primary fermentation. The vessel as been in a corner in our living room since starting the secondary fermentation. I cannot see or hear anything from the airlock. Also we did not press out the juices from the must when straining.

Thanks

 

[geoffm]

With regards adding the sugar I thought that if the wine may have stopped naturaly because of the yeast then adding more sugar would just make it sweeter, I did hope it would raise the gravity and it start again. The temperature in the room is currently 21 degrees. How long should I expect the airlock to be active.?

 

[Moley]

It sounds to me like you've done everything right.

Your numbers are wrong though, your sugar can't have been fully dissolved when you measured your OG and you wouldn't have been able to measure the sugar which would come out of the plums. I would calculate your OG somewhere between 1.080 and 1.085

What sort of fermenter is it in now, does the lid push on or screw on? Check the seal. Even if it's one with a screwed on lid, it can be a bugger to get a gastight seal without a smear of Vaseline on the o-ring.

I would expect fermentation to take 2-4 weeks, what does the hydrometer say now, or what does it taste like?

 

[geoffm]

Thanks, the fermenter is one with a screw lid which says to smear vasaline. With it starting off ok I did not do this but I will try it now. I bought a yeast today to try a starter if all else fails the Yeast is a Youngs wine yeast super compound which says suitable for 1 gallon. Will this be ok although the total amont after doubling up will be 5 gallons?. Last but not least recommendations of good suppliers would be appreciated. We live out in the sticks in Norfolk and the only place we can get supplies is the local Wilko's in Ely who have very limited stock.

 

[geoffm]

Ureka!!!! vasaline - its chugging away like a good un- I wont make that mistake again Thanks very much. The current spg is 1.040 and it tastes pleasant not sickly sweet but not a lot of alcohol. What do you recommend should I let it ferment out or add any more sugar at any stage?

 

[Moley]

Great news :thumb:

I've got a couple of those fermenters and as well as using Vaseline and screwing the lid down hard I found the bung holes can have little pips of excess plastic which need carefully trimming smooth with a sharp knife.

In answer to your other questions, a yeast sachet is good for 5 gallons if you mix up a starter bottle, then add some must and let it get going well.

Wilko's homebrew stocks are limited but our branch carries most of the basics. There may be other items which they stock but your local store doesn't, if you order online and collect from your local store there are no delivery charges.

Otherwise, click on the sponsors in the forum banner, for UK winemakers Matchless or BrewUK would be the better options, or there are other suppliers listed in the ‘Links’ section, or I would recommend shop4homebrew.co.uk

If you want to add more sugar, let it ferment down to 1.010 before ‘feeding’. I would suggest another 2 lbs (900g) to give a rise of 15 gravity points.

 

[geoffm]

Thanks Moley see you like narrowboats we have a Freeman 23 cruiser on the Great Ouse.

Cheers