How to fix a stuck mash

It can be very frustrating when a mash stops fermenting or is fermenting very slowly. Today, I go over how to troubleshoot the two most common problems and how to fix them.

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Here are the tools and supplies I use.

"The Beginners Guide to Making Moonshine Start to finish" eBook

The Super Simple Beginners Recipe Kit

Check out the Still'n The Clear website

[frlouiegoad]

Tucson AZ! Yes! we went from 100 to a sudden drop lower 50's!

[PaulJones-bogt]

Excellent little video for a second year newbie like me. My pH was 2.78 I didn't have any potassium bicarbonate but I used baking soda and it worked well the yeast are going crazy again. It's about time I'm running low hehe.

[TheKerstingm]

Just fought three sour mashes that refused to start, all three recipes were identical, PH 5.0. It was my temp, even though I have made several mashes in the same temp range.These didn't like the mid 70's. Small space heater took care if it

[aquasitaday]

Why not just add more water???.... Not being a hater just works everytime I have this Chasing the pH always seems to complicate the Also what yeast was used because some year prefer about 72F as to where others Thank you for doing this but a little more info could massively help

[brianmckibben]

Need to mention yeast tolerance too. Beer yeasts crap out around 6% abv and leave sugars. Wine yeast like EC1118 can take up to 18% before it gives up but generally try to stay below 14% or risk a stuck mash. Don't get greedy and go for 20% because it usually doesn't end well. Add water to dilute the mash if your yeast stresses. Anything over 25 Celsius is dangerous and causes nasty oders. but cooler isnt as bad, only slower. Pilsners ferment at really cool temps. Use yeast nutrients for better results but the ph is going to drop naturally to around 3.5 on its own which is good to keep out bad bacteria's and molds down. Study wine or beer making which is the same thing.

[chrislnflorida]

I just finished a 7gal ferment.
My SG=.060 stopped at .040, I added a bit mor Yeast, again it stopped at .010, I let it set for another couple days and finally got it down to FG=1.000 and by now it could be lower, that was 2 days ago.
I’ve Never had a Ferment get stuck.
I’ve had trouble with the last 2lbs of Dadys being weak, off Amazon, be careful ordering from Amazon!

[jonathanlallo]

Hope everything's ok... be blessed be well

[angelportal]

Sometime fermenting stops and everything is alright PH .temperature. sugar. in that case try degassing it

[davidsweat]

I got a question. I’m new to moonshining but I have figured out the basics. But can you mash in and let ferment I your pot and when done just run it?

[chrislnflorida]

1st time using Barley with Corn, my SG=.060, it fermeted in 3 days and stopped at .010?
Is .010 close enough?
I added more yeast, that didnt work, ive Never checked PH, never had a Mash that stopped this high.
Bicarbonate = Baking Soda to raise?

[richardhenderson]

I've heard baking soda works as well in a pinch.

[MICHAELWILLIAMS-vohs]

Good stuff, sir! Did you address that lid sealing issue on your barrel?

[stephenbush]

Did raising the PH make it start working???

[willfields]

I have 2 sugar washed that started at 1.11 and 1.08 in 10 days dropped .02. Honey Wash started at 1.090 and is at 1.020.

I added a little yeast and have a space heater on at 85. I don't have a PH reader. Is this a good start?

[PoppaLongroach]

Good info! What could cause the ph to drop mid ferment?? Would the low temp contribute to it?? I use aquarium heaters in my mash year round basically. Cold summer nights don't bother my mash at all

[lilinguhongo]

any advice on rum/molasses wash? the hydrometer doesn't work properly bc of the unfermentables, ph indicator paper as well as fluid distracted by colour... I have two ph-meters, one digital, one with an analogue scale, don't trust them as there are noticable deviations...
...and temperature, well, that's always an issue if you're not able (or willing) to cool/heat your ferment...
There are "wine meters" for checking low alcohol levels with a capillary tube, to cross-check your calculated yield. But also here, the molasses f**k things up.
so the last thing for me to check is just the taste... still sweet - still sugar ... yeast bombs galore...

[whoopwhoopler]

Where are you getting the ratios for using the amount of citric acid and potassium bicarbonate? Are the ratios on the packages of citric acid and potassium bicarbonate or is it an experience factor using trial and error to raise and lower the Ph? or something else?

[earlharrell]

How much yeast do I use in 30 gallons of water and 35 pounds of sugar in a sugar wash

[tomchristensen]

my ferment has been working for 2 weeks. I keep it between 78 and 82 deg. it is still working as I can here it and see it. but It wont quite hit 1.00.

[NathanBrown-zo]

Sugar rice powder cinnimon
applesauce milk water
suggestions welcomed.