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- Jan 29, 2019
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I’m currently experimenting with a Burgundy Concentrate. I have a one gallon set up that is just now starting the secondary fermentation. Unfortunately the fermentation seems to have ceased shortly after racking I’m not sure if the fermentation has stalled or if the yeast has maxed out at it’s alcohol limit. This is my first time not starting with a kit.
Starting SG was 1.103 (corrected for temp)
This does not include dried fruit that was added to primary – 4 oz of dried plums - blanched (not sure how much that increases the sg)
SG at racking was .997 (corrected for temp)
Calculated ABV is 13.91%
Yeast was ½ packet Lalvin RC- 212 (max alcohol 14%), yeast nutrient added
Secondary fermentation bubbled the airlock a few times during the first couple of hours, then nothing.
Not sure if should try to jump start fermentation or stabilize it.
Thoughts and suggestions welcome!
Starting SG was 1.103 (corrected for temp)
This does not include dried fruit that was added to primary – 4 oz of dried plums - blanched (not sure how much that increases the sg)
SG at racking was .997 (corrected for temp)
Calculated ABV is 13.91%
Yeast was ½ packet Lalvin RC- 212 (max alcohol 14%), yeast nutrient added
Secondary fermentation bubbled the airlock a few times during the first couple of hours, then nothing.
Not sure if should try to jump start fermentation or stabilize it.
Thoughts and suggestions welcome!