Fermentation problem
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I’m having a problem I can’t seem to figure out.. I made a mash using fruit . I made the mash fermented it the first go round but noticed that that Alcohol content wasn’t that high . So I added more sugar to it brought it back up to a specific gravity of 1.040……. > 25 % ABV activated the Turbo Yeast in a glass with 2 Tsp of sugar and 104 F Water .. Then I pitched it into the mash.. And airated it… I added 2 1/2 Tsp of yeast nutrient to it … So far after 12 hrs I still have no activation .
> Is the existing Alcohol in the mash over powering the yeast ?
> Or is the sugar ?
> Should I get Distillers yeast ?
> And if that is the case can I mix it with the existing yeast ?
> What can I do to kick this off ? -
I made a mash using fruit . I made the mash fermented it the first go round but noticed that that Alcohol content wasn’t that high
What was the starting gravity of the mash?
So I added more sugar to it brought it back up to a specific gravity of 1.040……. > 25 % ABV activated the Turbo Yeast in a glass with 2 Tsp of sugar and 104 F Water .. Then I pitched it into the mash.. And airated it
Was the mash completely fermented out when you added the sugar or was it sill fermenting?
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I just started a mash on Friday night and it is now Sunday. My mash is made of 1.25 pounds of cornmeal, 5 pounds of sugar, 5 gallons of water, and 2 teaspoons of yeast as said. My mash had started to bubble right away but by morning it stopped. I added some more yeast after letting it sit with water and sugar in a warm jar for 20 mins then added it to the mash. Today it is still not bubbling but the top layer of my mash is a white foam. What does that mean?
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