The Keefer we innoculated with AMH on Oct 3 has really slowed down. The brix have stalled out on 5 of the bins around 2 degrees Brix. Andrew is warming them up a bit with electric blankets and jugs of hot water (icecube style). Hopefully this will get the yeast moving again. More measurements this afternoon.
The reasons for this are unknown and the possibilities are many. I speculate that we didn't innoculate or "pitch" enough yeast to begin with, so that now the yeast are getting weak and old. I also think the temperature in the winery has been a bit cool. It's probably averaged about 68 degrees F in here lately.
In the future Andrew is going to hit everything with Uvaferm, a very strong yeast, at 10-12 brix.
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