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Why did my yeast stop working before all the sugar was used?

The most common cause of this is overheating of the mix.

During fermentation a lot of energy is released which results in an increase of temperature sometimes by as much as 8o C . For this reason, do not cover the fermenter nor use heating of any sort for the first 24 hours unless you are in an extremely cold area. If you do believe you need to do this then monitor the temperature regularly.

Remember

  • if the mix gets too cold you can start it again by stirring and heating.
  • if the mix gets too hot then you may weaken or kill the yeast.

Also, leaving the mix in a position where the sun will shine directly on the fermenter during the day may result in excessive temperatures. Try to keep the fermenter in a position where the temperature will be constant throughout the day.

Most damage to yeast occurs in the first 24 hours of fermentation but does not show up until the end off fermentation when a higher SG is noticed.

Another reason for stuck or slow fermentation can be sanitiser left in the fermentation vessel.

Always ensure you have used one of the Still Spirits range of Turbo yeast. Our yeast and nutrient mixes are balanced and will guarantee trouble free fermentation if the correct temperatures are maintained. Do not use more sugar or less water than what is recommended. The ratio of sugar, nutrients, yeast and water are essential. High temperatures coupled with higher concentrations of sugar will result in stuck fermentations as you have two adverse conditions working together.