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Mad Jack RACKHAM <jhbender@hotmail.com> wrote:

> I started screwing around with my turbo yeast and sugar receipe.  I used 30 
> liters water, 9 kilos Demerra sugar and 1 package of turbo yeast.  It has 
> been 17 days and I only have 2% alcohol.  The reaction seems to be happening 
> but very, very slowly.  I added 2 cups of regular sugar today and my bucket 
> foamed over right away so I am assuming my yeast is still active.  I placed 
> the bucket closer to the furnace to up the temp a bit.
>
> Any help or suggestions? 

How did you calculate 2% alcohol?

What was your original gravity?  I estimate 1.114 which seems 
low for using turbo yeast!

17 days under turbo yeast seems very long to me.  Have you been
taking periodic gravity reading?  What were they?

I may be a purist, but I do not ferment above 25C and I prefer
fermenting at or below 20C.  But then I make Mead and do not
distill.

Dick

Dick Adams wrote:
> Mad Jack RACKHAM <jhbender@hotmail.com> wrote:
> 
>> I started screwing around with my turbo yeast and sugar receipe.  I used 30 
>> liters water, 9 kilos Demerra sugar and 1 package of turbo yeast.  It has 
>> been 17 days and I only have 2% alcohol.  The reaction seems to be happening 
>> but very, very slowly.  I added 2 cups of regular sugar today and my bucket 
>> foamed over right away so I am assuming my yeast is still active.  I placed 
>> the bucket closer to the furnace to up the temp a bit.
>>
>> Any help or suggestions? 
> 
> How did you calculate 2% alcohol?
> 
> What was your original gravity?  I estimate 1.114 which seems 
> low for using turbo yeast!
> 
> 17 days under turbo yeast seems very long to me.  Have you been
> taking periodic gravity reading?  What were they?
> 
> I may be a purist, but I do not ferment above 25C and I prefer
> fermenting at or below 20C.  But then I make Mead and do not
> distill.
> 
> Dick
I think most turbo yeast are fine below 30C. I second on the "how did 
you calc 2%?". What was your OG (and at what temp) and what is your 
current gravity. Also it might have been your OG was off because not all 
the sugar was dissolved (some on the bottom)?

I don't know demerera sugar, but from what I quickly read it looks like 
it would have more nutrients than the sucrose most people use with the 
yeast, so it should ferment better, right?

stephen  <newssteve@shaw.ca> wrote:
>
>I don't know demerera sugar, but from what I quickly read it looks like 
>it would have more nutrients than the sucrose most people use with the 
>yeast, so it should ferment better, right?

It's mostly sucrose, really.  It's got some other stuff in there and some
monosaccharides, but you can basically treat it like sucrose.

Sounds like a typical stuck fermentation to me, though.  Sure the yeast
was good?
--scott

-- 
"C'est un Nagra.  C'est suisse, et tres, tres precis."

Mad Jack RACKHAM wrote:
> Help
>
> > Any help or suggestions?

What temp is the mix?
Have you tasted it? Is it really sweet?
What actual reading is the hydrometer giving?
Cheers
Peter

Mad Jack RACKHAM <jhbender@hotmail.com> wrote:

> I started screwing around with my turbo yeast and sugar receipe.  I used 30 
> liters water, 9 kilos Demerra sugar and 1 package of turbo yeast.  It has 
> been 17 days and I only have 2% alcohol.  The reaction seems to be happening 
> but very, very slowly.  I added 2 cups of regular sugar today and my bucket 
> foamed over right away so I am assuming my yeast is still active.  I placed 
> the bucket closer to the furnace to up the temp a bit.
>
> Any help or suggestions? 

Hey, Mad Jack, You have four people willing to halp you.
How about a response!

Dick

Mad Jack RACKHAM wrote:
> Help
> 
> I started screwing around with my turbo yeast and sugar receipe.  I used 30 
> liters water, 9 kilos Demerra sugar and 1 package of turbo yeast.  It has 
> been 17 days and I only have 2% alcohol.  The reaction seems to be happening 
> but very, very slowly.  I added 2 cups of regular sugar today and my bucket 
> foamed over right away so I am assuming my yeast is still active.  I placed 
> the bucket closer to the furnace to up the temp a bit.
> 
> Any help or suggestions? 
> 
> 

what brand of turbo? most turbo's only cope with 25L batchs. any larger 
and they over heat. your batch is 40L, you might find it's either burnt 
out of it's going to take 2x as long because of the low size of your pitch.
also take no notice of the claims of %15 in 7 days. i've never EVER seen 
them achieve this. it's more like 12% in 10 days at best.

ARTISAN EXTREME 20, 30 liters at a time.


"timmy" <"timothy at open-networks.net"> wrote in message 
news:455eb6ba$1@quokka.wn.com.au...
> Mad Jack RACKHAM wrote:
>> Help
>>
>> I started screwing around with my turbo yeast and sugar receipe.  I used 
>> 30 liters water, 9 kilos Demerra sugar and 1 package of turbo yeast.  It 
>> has been 17 days and I only have 2% alcohol.  The reaction seems to be 
>> happening but very, very slowly.  I added 2 cups of regular sugar today 
>> and my bucket foamed over right away so I am assuming my yeast is still 
>> active.  I placed the bucket closer to the furnace to up the temp a bit.
>>
>> Any help or suggestions?
>
> what brand of turbo? most turbo's only cope with 25L batchs. any larger 
> and they over heat. your batch is 40L, you might find it's either burnt 
> out of it's going to take 2x as long because of the low size of your 
> pitch.
> also take no notice of the claims of %15 in 7 days. i've never EVER seen 
> them achieve this. it's more like 12% in 10 days at best. 

I've been having some problems with fermentation as well. I normlly
ferment about 10 kg of sugar in 25 litres of water ( know it only call
for 8 kg) and end up with about 3-5 % potential still left when the
fermentation stops. I've had a couple of batches go to 0% but that is
the exception, not the rule.


Mad Jack RACKHAM wrote:
> Help
>
> I started screwing around with my turbo yeast and sugar receipe.  I used 30
> liters water, 9 kilos Demerra sugar and 1 package of turbo yeast.  It has
> been 17 days and I only have 2% alcohol.  The reaction seems to be happening
> but very, very slowly.  I added 2 cups of regular sugar today and my bucket
> foamed over right away so I am assuming my yeast is still active.  I placed
> the bucket closer to the furnace to up the temp a bit.
> 
> Any help or suggestions?

All kinds of things can cause a stuck fermentation.  Pitching more yeast
is certainly a good first thing to try.   If the issue is due to the
yeast prematurely flocculating, this is a solution (and remember it will
never hurt to overpitch either).

If the problem is caused by a lack of nutrients (and in commercial 
operations, zinc deficiency is a common one), adding some commercial
"yeast nutrient" mineral mix is also worth a try and will do no harm.
A homebrewing store should have some.

In commercial facilities it is common to take a couple dozen gallons
of wort that _is_ properly fermenting and dump it into the stuck batch.
You're adding both yeast AND some amount of nutrients when you do this,
but it's not always that effective.
--scott
-- 
"C'est un Nagra.  C'est suisse, et tres, tres precis."