Stalled TPW Ferment

Comments

• punkin

  28 July 2016 12:21AM

  What yeast? Maybe try some pastuer red to restart EC1116?

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• grim

  28 July 2016 12:53AM edited July 2016

  I second that, make a starter out of 1116, once you have a vigorous fermentation in the starter, pitch it in the stuck ferment. Go at least 10-20 liters on the starter. Use something like DME to make your starter, not sugar.

  Don't just rehydrate in water and pitch, unless you have access to something like Go-Ferm Protect.
• ElectricEd

  28 July 2016 04:24AM edited July 2016

  Hi @crozdog,

  I had a similar problem with my 200 litre TPWs. I had scaled up from the recipe for 25 litre fermenters and the ferment would stall after 3 or 4 days. After trying all sorts of expensive nutrients with no success I upped the tomato paste from 2 kg to 4 kg and voila! Success. :)

  I now use 100g of DAP initially and another 100g after 3 or 4 days. The fermenting temperature is between 25 and 30C.

  My TPWs are now successful every time.

  So I'd suggest increasing your tomato paste from 500g to 1.8 Kg and use EC1118 yeast.
• crozdog

  28 July 2016 05:38AM edited July 2016

  thanks guys - using EC1118

  @punkin said: What yeast? Maybe try some pastuer red to restart EC1116?

  @punkin, do you stock that yeast? If so can I get some?
• Kapea

  28 July 2016 04:10PM

  Check your pH.

  I'm more like I am now than I was before.
• punkin

  28 July 2016 06:27PM

  No mate sorry, i don't stock any yeasts anymore.

  StillDragon Australia & New Zealand - Your StillDragon® Distributor for Australia & New Zealand