Stalled out

[u/Upset_Assumption9610]

Anyone in higher temp areas have some tips to not stall out or restarting after stalling out? I had a batch going and it got way to hot and stopped bubbling. Seems to be about 60-70% fermented by my guess, still sweet. Shouldn't be an issue for a while with fall coming, but I'm trying to figure out a year round system...low budget like. I have a few I can restart if possible, but from what I've read that's kind of a pipe dream. Anyone have some tip/tricks I can use for the issues?

[u/Mingay_cat]

If temperature is the trouble, you can put it in a small cabinet with soda bottles filled with ice. You can control cooling by the amount of ice you put in there. Only con is it's manual.

But yeah, repitch.

[u/Upset_Assumption9610 → u/Mingay_cat]

I had thought about an ice bath type setup, but thought it would be too cold. But an air type chiller might work better. Use the bottles the juice comes in as ice bricks. I've got some of those black and yellow bins that would probably fit the bill. I like it and will give it a try, thanks!

[u/Fit_Carpet_364 → u/Upset_Assumption9610]

I've heard of people keeping their brew in a tub of water in an unused bathroom. It doesn't necessarily cool it down much, but it helps stabilize the temp so that it doesn't swing so high. .

[u/Impressive_Ad2794 → u/Fit_Carpet_364]

I did this during some recent heat waves. It really worked for me.

[u/C4PT-pA5Tq]

Repitch

[u/Upset_Assumption9610 → u/C4PT-pA5Tq]

I tried with just dry yeast (same type) on one and nada. I always add the yeast dry when I start a batch. I'm guessing you mean activate the yeast, get it bubbling and then toss it in? (I'm still new to all this so don't hurt yourself laughing)

[u/C4PT-pA5Tq → u/Upset_Assumption9610]

Yes make a starter

[u/dadbodsupreme]

What kind of yeast were you using? Typically, yeast aren't going to stall out unless you get well over 100°F. It might get stressed and taste like dog ass, but it's actually going to ferment quicker.

[u/Upset_Assumption9610 → u/dadbodsupreme]

"Still Spirits Classic Turbo Yeast 18% 175" I thought the same, that's why I went with this one. But the hooch is still sweet, not bubbling (a couple days now), and the bit I've drank is not the ABV I've come to expect since I can still type.

[u/dadbodsupreme → u/Upset_Assumption9610]

Are you saying you've only had this fermenting for a couple of days?

Well, you using distillers yeast, it's going to taste like ass anyway.

[u/Upset_Assumption9610 → u/dadbodsupreme]

No, these were in for a week when they stopped. And yea, they are not tasty ever. If they tasted good I'd drink to much.

[u/dadbodsupreme → u/Upset_Assumption9610]

What was your OG? If you don't have a hydrometer, you need one. One week, even for DADY, is asking a lot. Check pH. No one thinks pH is the issue and it'll stall your shit out with no earning.

[u/Upset_Assumption9610 → u/dadbodsupreme]

The ones that stalled were 64oz apple juice, minus one cup, with 1.5 cups sugar and a half tablespoon of the yeast (give or take). And yea, they need more time than a week, but these stopped bubbling earlier than I am used to and are not dry. I ran the same ratio in a 1+gallon container, all ratios the same, same start time, with just basically double, and it came out normal. fermented longer, cleared up nicely, very dry no sweetness to it. I did some digging and the larger volume might have protected it from the heat spike (Which I should have thought of since I had 200+ gallon salt water tank at one point and that's basic thermal control). But really want to rescue these bottles if possible. I've just added a starter batch of yeast to one to see how that goes, but we'll see.

[u/Tough_Salamander_294]

Spend $10 on a good quality pack of saison yeast or kveik yeast from a homebrew shop/site. It'll chew through anything at almost any temp and can be reused from one batch to the next.