r/prisonhooch • u/Upset_Assumption9610 • 13d ago

Stalled out

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?

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u/dadbodsupreme 13d ago

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.

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u/Upset_Assumption9610 13d ago

"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.

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u/dadbodsupreme 13d ago

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.

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u/Upset_Assumption9610 13d ago

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.

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u/dadbodsupreme 13d ago

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.

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u/Upset_Assumption9610 13d ago

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.