lady_brewer
Well-Known Member
So I pulled the fruit out of my wine today. Took a hydrometer reading... there has been no change since I pitched the yeast...
I have a beer kit that I started on the same day... thought it might have been having issues, did a hydro reading just to see what was happening there, it is fermenting, but not finished.
Am I panicking too early? Should I consider pitching more yeast?
Yeast is Champagne, pitched on Jan 3. Temp in the room has dropped to 18C at times, but has mostly been at 22C. OG was 1.100, which is where it is now...
Thanks!
Recipe - 7.8kg Strawberries, 600g cranberries, 1kg golden raisins, 4.5 kg white sugar, 1.3kg white liquid honey, 2.5tsp pectic enzyme, 4tsp acid blend, 5tsp yeast enzyme, 3 tsp sodium metabisulphite (campden tablet equivalent)
I have a beer kit that I started on the same day... thought it might have been having issues, did a hydro reading just to see what was happening there, it is fermenting, but not finished.
Am I panicking too early? Should I consider pitching more yeast?
Yeast is Champagne, pitched on Jan 3. Temp in the room has dropped to 18C at times, but has mostly been at 22C. OG was 1.100, which is where it is now...
Thanks!
Recipe - 7.8kg Strawberries, 600g cranberries, 1kg golden raisins, 4.5 kg white sugar, 1.3kg white liquid honey, 2.5tsp pectic enzyme, 4tsp acid blend, 5tsp yeast enzyme, 3 tsp sodium metabisulphite (campden tablet equivalent)