Stuck fruit fermentation

ckdistills

Hello, I have about 17 gallons of persimmon mash that's been fermenting for 13 days and has been stuck a bit over 1.04 for 4-5 days. It's bubbling away so I thought it was going fine, but I've been taking gravity readings the last 3 days straight and it's staying at 1.042-1.041. It started at 1.071. I pitched a combination of EC-1118 and baker's yeast - it started about 72 degrees and is now at 62. PH is between 3 and 3.5. Both temp and ph should be okay for EC-1118, though I understand it'll go slow due at that temp.
I just added an ounce of Fermaid K - any other suggestions for how to get this rolling again? Should I aerate again? I don't want to oxidize it.

Bradster68

Did you add sugar or is it just the juice? 1.07 seems high. I tempered my first all apple juice must. I heard it's easier on the yeast. It's been going almost 2 weeks now with no problems.  Not sure if that's your issues hopefully others will chime in.
My sg was 1.05 with no sugar added

ckdistills

Yea, was aiming for closer to 1.06 - 1.065 but had loaned my refractometer to a friend and so I pulled some must before pitching to test later. Tested SG from the must I pulled a few days after pitching yeast. I’ve used ec-1118 to make wine though, it should be able to handle the alcohol.
I did add inverted sugar, this is first time doing a persimmon ferment so I was guessing sugar content of the fruit based on a few HD threads and other internet research. My persimmons turned out to be a bit higher than 15% sugar that I used for sugar calcs.

shadylane

Are the measurements being done with a refractometer or hydrometer?

Saltbush-Bill

If memory serves correctly there is a a couple of good threads here about fermenting and distilling Persimmons....I aint gunna go looking for them though, someone else's job.

The-Baker

off topic, but...
I saw caprese salad on the internet, looks yummy.
Basically ripe tomato slices alternated with slices of mozzarella cheese, fresh basil, olive oil and sea salt.
Look it up to see the pictures.  Yummy.
Anyway there was an alternative.
Non astringent persimmon slices instead of tomato.
A little balsamic vinegar, maybe a little maple syrup.
If you have the right persimmons....
GeoffThe Baker

ckdistills

I'm using a refractometer. Now that you mention it, I do have a hydrometer somewhere...been out of the habit of using it. Do you find refractometers less accurate?

ckdistills

Yes! I believe I've read them all but will do another search. I don't recall seeing anyone have trouble fermenting dry or using more than fruit, sugar, water, and yeast.

ckdistills

Sounds delicious - I will look that up! Persimmons are one of my favorite fruits. For eating, I strongly prefer the hard, non-astringent varieties. We make a salad with thinly sliced persimmons, walnuts, pomegranate, and blue cheese that's fantastic.
Back to the ferment, I used 63 lbs of ripe astringent persimmons (Hachiya) that I picked last winter and frozen all year, 15 lbs of inverted sugar, and water to volume. Above I said I pitched at 72 degrees, but it was actually 74. I didn't do a PH test before pitching yeast, but 5 days in PH was down to about 3 and I added oyster shells to keep it from dropping further. It's now between 3 and 3.5. I only have test strips, so not super accurate.

Chauncey

Alcohol will skew a refractometers readings. They are useful for SG, then use a hydrometer.
When people tell me I'll regret that in the morning,  I sleep till noon.

ckdistills

Oh goodness - I'm thinking back now on past ferments and wondering how they actually ran.

ckdistills

1.020 on the hydrometer.
Good reminder on making sure you know how to use your equipment! I've been making cider & fruit wines without a refractometer for awhile, got a refractometer this last season and using it where I shouldn't! Going back through my notes, I made 50 gallons of cider this fall and have been making it for long enough that I basically use senses to determine when it's done. So I took a reading in the middle of fermentation but not at the end.
Thank you all!