Originally Posted by gizmodog51
continuing the saga of the stalled brochet......
good news, the undiluted portion mixed with beer malt was happily bubbling along but began to stall out so i added 3 oz of beet sugar degassed reinstalled the airlock and she is running along just fine.
this morning my other gallon jug of pure brochet was just staring me in the face wanting some attention. well i took a page from my early days of mead making and said to myself what the hell so i pitched a packet of bread yeast into the jug. let it just set there floating for about 30 minutes and then stirred it into solution.....low and behold no kidding i've got fermentation!!!
after failure with several high priced wine yeasts! frankly it a go figure moment for me
the carboy batch will receive an addition of organic cider today.
as primarily a beer brewer i don't understand why wine has to be degassed and beer doesn't? actually beer ferments very well in closed pressurized system.
a month tomorrow on this brochet mead project.
it has since stopped fermenting and been cold crashing in my freezer for at least a week.
at racking, FG was 1.040
OG was 1.122
add temp compensation for the cold must, probably acouple points higher.
this stuff is thick meaning it coated the test vessel like 10 WT oil!
after adding copious amounts of apple juice it just refused to ferment any longer.
i'm gonna serve a sample carbed from my kegs...may have to adjust ....
total ingredients :
five lbs of honey
1 gallon apple cloudy cider
1/2 gallon apple juice
2 large frozen cans of apple juice
3.3 lbs of malt.
water to 5 gallon mark