WineDrinker
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- Joined
- Apr 4, 2009
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Hello,
I need some advice please. My hubby left for Angola and was expected back after 2 or so weeks. He made a batch of Fat Tyre (Belgium amber esk ale) before he left and left it in the primary fermentation carboy --- it has now nearly 5 weeks. The bubbly has stopped and I'm feeling like I should do something --- I just don't know what.
What do you all advise --- should I bottle it, with some priming sugar in each bottle or should I put it into secondary fermentation and add something (like yeast or sugar) --- any (tactful and none derogatory) suggestions would be helpful ?
Thanks,
The wine drinking, bread maker.
I need some advice please. My hubby left for Angola and was expected back after 2 or so weeks. He made a batch of Fat Tyre (Belgium amber esk ale) before he left and left it in the primary fermentation carboy --- it has now nearly 5 weeks. The bubbly has stopped and I'm feeling like I should do something --- I just don't know what.
What do you all advise --- should I bottle it, with some priming sugar in each bottle or should I put it into secondary fermentation and add something (like yeast or sugar) --- any (tactful and none derogatory) suggestions would be helpful ?
Thanks,
The wine drinking, bread maker.