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by budaunderbodhi on March 19th, 2008

budaunderbodhi

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A batch of Chardonnay from concentrate ha stopped fermenting after only 3 days, I added energizer, and still no activity. Can I introduce new yeast? Is it possible that I used bad yeast, or the concentrate was bad?

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Answers. 1 helpful answer below.

  • by redwater on March 20th, 2008

    redwater

    George M. Cooke, Extension Enologist Emeritus and James T. Lapsley from UC Davis indicate much here regarding the difficulty of white vs. red wine-making. They have several pdf links to read right here! :
    http://wineserver.ucdavis.edu/pdf/HWMtoc.pdf
    http://wineserver.ucdavis.edu/content.php?category=Winemaking

    I know that fermentation is sugar + yeast = co2 and alcohol...

    Could your sugar have been exhausted?

    Is there a possibility your yeast was dead?

    I think given the equation above--either is a possible culprit.

    In chapter 4
    http://wineserver.ucdavis.edu/pdf/HWM4.pdf
    Cooke et. al indicate the omission of oxygen, temperature, addition of sulfur dioxide.

    Here is a troubleshooting dialogue ch. 5:
    http://wineserver.ucdavis.edu/pdf/HWM5.pdf

    Introducing air, a raised temperature (above 60 degrees F) and insufficient sulfur dioxide could lead to some conversion of Ethanol to Acetic Acid (vinegar ick) and ethyl acetate [which is probably assisted by O2]. which they say is irreversible and ruins the barrel.

    good luck :(

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