So,...
My first go at BIAB and I think I have a problem. I am doing a Belgian Wit, and my SG was not what it should be (1.034). Now it appears that my fermentation has ground to a halt at 1.014, giving me a ABV of about 2.6%,...not exactly what I was after.
Is there anyway I can save this?, could I possibly do a secondary fermentation by adding more sugar (like Belgian Candi) to get the fermentation going again?, or is this a lost cause.
Advice would be greatly appreciated!
My first go at BIAB and I think I have a problem. I am doing a Belgian Wit, and my SG was not what it should be (1.034). Now it appears that my fermentation has ground to a halt at 1.014, giving me a ABV of about 2.6%,...not exactly what I was after.
Is there anyway I can save this?, could I possibly do a secondary fermentation by adding more sugar (like Belgian Candi) to get the fermentation going again?, or is this a lost cause.
Advice would be greatly appreciated!