parsnip not ff.....ing!

What went wrong? Was this supposed to happen? Should I throw it out? What do I do now?

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parsnip not ff.....ing!

Postby den » Sat Nov 13, 2004 10:42 am

I recently made some parsnip wine and it is really slow to ferment.I have tried to start it with bordeaux and standard general yeast but its no go - any suggestions, please?
Can you 'e' mail me at morandenis@aol.com if poss, this seems to be a awkward site to access!
Den Moran,
Swansea,
Cymru
den
 
Posts: 1
Joined: Sat Nov 13, 2004 10:37 am

More info please

Postby jayhawk » Sat Nov 13, 2004 8:10 pm

Well, we are going to need more info on this. First, what is the Original gravity of the must? How did you prepare the parsnip for fermenting? Are there any other sources of fermentable sugars in the must? What is the current gravity and what is your target? Did you add any yeast nutrient? What temp do you have the must at?
jayhawk
Strong Ale
Strong Ale
 
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Location: Vancouver, BC, CA


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