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| After several batches of Skeeter's Pee (lime wine) that were really tough to get fermenting, I finally had one which resisted all efforts - mainly because I took a bad fall, and was unable to baby it back to life in time
Now that I'm feeling better, the important thing is to try to salvage the ingredients - if possible. All of the ingredients were added campden tabs, yeast nutrient and yeast, etc., up to initial ferment period, so not sure if the batch can be safely ingested. I wondered if it could be siphoned to remove most of lees, then boil the contents to make a lime simple syrup - sure hate to lose all that sugar, but again - if there is a chance that this mixture could be harmful, would hate to do it. Your thoughts? Bejay |
Follow-Up Postings:
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| Well, well. This a.m. I checked the carboy - with airlock still in place - what do you know, it started bubbling all by itself. Of course, now I still am not sure what the final result will be, but at least - somethings happening! Thanks anyway. Bejay |
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- Posted by sheryl_ontario (My Page) on Sat, Apr 7, 12 at 7:40
| Have you tried adding yeast nutrient to them to get them started faster? What kind of yeast are you using? I think it will be fine. I have had wines stop before too, mostly due to cold in the winter in my kitchen. When it warms up again, they start up again. Occasionally I have added more yeast and nutrient to get it going again but most of the time they are fine on their own if left alone. Sometime you get a very slow ferment for some reason, so slow there are barely any bubbles for awhile. If it truly stops, try adding a little yeast and nutrient to get it going again. If you think it has sat for too long and oxidized, I don't think you can save it but it would be brown. If it is still clear and looks good and you have doubts about safety, I don't see why you couldn't rack it, boil it and start again with new yeast when it cools down. Novel idea but it makes sense to me. |
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| Thank you for your recent posting. Yesterday, I racked it after adding Sparkleoid about 7 or 8 days previously. It looks and tastes fine. The lime tree is still producing a large amount of fruit, so might as well give it another go. This time, it should start ferment a bit sooner, now that the weather is becoming warmer, but at least now I know this wine's particular habit. Bejay |
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