PPBart
Senior Member
- Joined
- Oct 25, 2009
- Messages
- 298
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- 3
I've got a batch of SP that accidentally got an extra addition of lemon juice -- about 36-48 oz extra. Once I realized this I figured it would eventually need some serious dilution, so I added sugar to adjust the equivalent starting SG to ~1.09. I was concerned that fermentation (Lalvin 1118) might stall, but it continued quite aggressively. Activity seemed to have died down this afternoon, so I racked to a clean 6-gal carboy, checked SG -- it was 0.995 -- and tasted it -- seriously tart!
So what do I do to save this batch? At this point, it seems logical to clarify, stabilize, then carefully dilute/sweeten to taste; however, before I do anything I'd like to solicit for any alternatives.
So, any ideas?
So what do I do to save this batch? At this point, it seems logical to clarify, stabilize, then carefully dilute/sweeten to taste; however, before I do anything I'd like to solicit for any alternatives.
So, any ideas?