goodbyebluesky82
Well-Known Member
I have 2 gallons of apple juice fermenting in an old Mr. Beer keg while my primary is tied up with a Brown Ale.
I pitched some pasteur champagne yeast after hydrating, that had been opened and stored in the frig for about 2 months.
I wanted to see if it would work, and if not I would just repitch with more yeast.
It has VERY gradually fermented. Its been 8 days and I think its still going because its only at 1.011, and I am getting a very noticeable sulfur smell and even TASTE when I take hydrometer samples.
Is this normal for this yeast? Could it be stress from underpitching?
I pitched some pasteur champagne yeast after hydrating, that had been opened and stored in the frig for about 2 months.
I wanted to see if it would work, and if not I would just repitch with more yeast.
It has VERY gradually fermented. Its been 8 days and I think its still going because its only at 1.011, and I am getting a very noticeable sulfur smell and even TASTE when I take hydrometer samples.
Is this normal for this yeast? Could it be stress from underpitching?