Path: ccsf.homeunix.org!CALA-MUZIK!newsfeed.media.kyoto-u.ac.jp!panix!panix2.panix.com!not-for-mail From: kludge@panix.com (Scott Dorsey) Newsgroups: rec.crafts.distilling,alt.alcohol,fj.rec.drink.liquor Subject: Re: Demerra sugar and turbo yeast Date: 20 Nov 2006 15:32:44 -0500 Organization: Former users of Netcom shell (1989-2000) Lines: 17 Message-ID: References: <12lqh697du3tm77@corp.supernews.com> <1163977295.641268.299080@f16g2000cwb.googlegroups.com> NNTP-Posting-Host: panix2.panix.com X-Trace: reader2.panix.com 1164054764 6204 166.84.1.2 (20 Nov 2006 20:32:44 GMT) X-Complaints-To: abuse@panix.com NNTP-Posting-Date: Mon, 20 Nov 2006 20:32:44 +0000 (UTC) Xref: ccsf.homeunix.org fj.rec.drink.liquor:293 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."