JDesCotes
Senior Member
- Joined
- Jan 12, 2014
- Messages
- 221
- Reaction score
- 27
I was making a high SG modified Skeeterpee and forgot to factor in the sugar from the bananas which I added so my starting gravity was somewhere around 1.130.
The only thing that I omitted from the recipe was the yeast energizer as none of my local wine shops seem to know what it is and certainly do not carry it.
My batch has been fermenting for almost a month now and over the past week has fallen from 1.030 to 1.025 SG and is still VERY sweet when tasted.
For the last month I had it open to the air, but since the ferment seems to be going slow I have placed it under an air lock now. There is a bubble through the airlock about once every 3 seconds.
Is there any risk in such a slow ferment? Also, what can I add to speed it up?
I have some yeast nutrient laying around, should I throw in a couple teaspoons of that? (It's already had about 5tsp in total, 3 at beginning and 2 about 2 weeks in)
Thank you!!
The only thing that I omitted from the recipe was the yeast energizer as none of my local wine shops seem to know what it is and certainly do not carry it.
My batch has been fermenting for almost a month now and over the past week has fallen from 1.030 to 1.025 SG and is still VERY sweet when tasted.
For the last month I had it open to the air, but since the ferment seems to be going slow I have placed it under an air lock now. There is a bubble through the airlock about once every 3 seconds.
Is there any risk in such a slow ferment? Also, what can I add to speed it up?
I have some yeast nutrient laying around, should I throw in a couple teaspoons of that? (It's already had about 5tsp in total, 3 at beginning and 2 about 2 weeks in)
Thank you!!