{"id":73,"date":"2007-07-25T06:00:58","date_gmt":"2007-07-25T13:00:58","guid":{"rendered":"http:\/\/www.washingtonwinemaker.com\/blog\/2007\/07\/25\/oregano-wine-recipe-restarting-a-stuck-fermentation\/"},"modified":"2007-07-25T06:00:58","modified_gmt":"2007-07-25T13:00:58","slug":"oregano-wine-recipe-restarting-a-stuck-fermentation","status":"publish","type":"post","link":"https:\/\/washingtonwinemaker.com\/blog\/2007\/07\/25\/oregano-wine-recipe-restarting-a-stuck-fermentation\/","title":{"rendered":"Oregano Wine Recipe: restarting a stuck fermentation"},"content":{"rendered":"<p>I tested a sample of my oregano wine yesterday. The specific gravity is 1.053 and the pH is 2.62. These results are virtually unchanged from 7\/13\/07 when I first noticed the <a href=\"http:\/\/www.washingtonwinemaker.com\/blog\/2007\/07\/13\/oregano-wine-recipe-ph-crash\/\">pH crash<\/a> that stopped the yeast in their tracks. I&#8217;ll try to get them going again by neutralizing some of the acid, raising the pH, with potassium bicarbonate (KHCO3). I <a href=\"http:\/\/www.washingtonwinemaker.com\/blog\/2007\/07\/19\/oregano-wine-recipe-fixing-the-ph-crash\/\">had planned<\/a> on adding two teaspoons because I wanted to add about 10 grams, and I believed that one teaspoon was 4.8 grams. The vendor, Crosby &#038; Baker, says that 1 teaspoon is about 6 grams and warns against using more than 10-13 grams per gallon. That would put two teaspoons, at about 12 grams, very close to the upper limit, and since measuring spoons are not precise I decided to only add one teaspoon this time. I&#8217;ll see if fermentation restarts and I&#8217;ll retest the pH. <\/p>\n<p>I&#8217;ve also decided to add one teaspoon of cream of tartar. The reaction of KHCO3 with tartaric acid will create cream of tartar. By adding some more, I&#8217;m seeding the wine and that will encourage the newly created stuff to precipitate out more easily. I&#8217;m also hoping it will improve the buffering capacity of the wine.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I tested a sample of my oregano wine yesterday. The specific gravity is 1.053 and the pH is 2.62. These results are virtually unchanged from 7\/13\/07 when I first noticed the pH crash that stopped the yeast in their tracks. I&#8217;ll try to get them going again by neutralizing some of the acid, raising the [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,17,36],"tags":[],"class_list":["post-73","post","type-post","status-publish","format-standard","hentry","category-enology","category-herb-wine","category-troubleshooting"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/posts\/73","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/comments?post=73"}],"version-history":[{"count":0,"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/posts\/73\/revisions"}],"wp:attachment":[{"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/media?parent=73"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/categories?post=73"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/washingtonwinemaker.com\/blog\/wp-json\/wp\/v2\/tags?post=73"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}