Mountainbeers
Well-Known Member
I've done 2 batches of Apfelwein and they both got stuck at 1.009. I've heard they are supposed to get below 1. I've tried shaking it up and warming it up to about 69 for 8 weeks.
Assuming the yeast was rehydrated properly, that is odd. Are you sure your scale is working properly? It could be a matter of too little corn sugar. Also, is the brand of apple juice you use 100% juice with no preservatives (excluding ascorbic acid)?
Curious - how would too little sugar make it stick? Upping the sugar (in my mind) only increases how much alcohol there will be in the end. In fact, I would say it was the opposite problem, too much sugar = too much alcohol = dead yeast, except that shouldn't be a problem with 2 lbs of sugar and Montrachet.
Next question I have is if there were any preservatives, how did start fermenting at all?
Yes, but this is wine yeast. It can handle up to 15% ABV I believe. More sugar = more alcohol = lower gravity. Alcohol is less dense than water. And the fact that they both got stuck at the exact same number makes me think this is the cause.
Not sure I understand what you are asking. There weren't any preservatives except for ascorbic acid.
I don't know beer yeasts at all, but Montrachet should be able to handle the amount of sugar you had in there, and I stated that. I still don't understand how upping the sugar content would have solved your problem of it sticking.
As for the preservatives, Llazy_llama asked if there were preservatives. I was apparently too subtitle in trying to say you would have never gotten it to ferment in the first place if there were preservatives.
Its not the sugar.
You may have run out of nutrients. The yeast need nitrogen as well as sugar. If you have a low nitrogen juice then the yeast may quit before the sugar is finished
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