Trapper1196
Member
Ok, so I started a batch of Lemon wine on 1-27-13(20 days ago).
2 liters fresh lemon juice
8 pounds sugar
4 1/2 gallons filtered water
1 packet dry white wine yeast( I used Lalvin 71B-1122)
2 1/2 teaspoon potassuim sorbate
4-8 ounces sugar syrup for back sweetening
The recipe called for 1-2 weeks to ferment at 65 degrees, and then rack and allow to settle. problem is its gone almost three weeks now at 63-64 degrees and is still fermenting, just not very fast SG is roughly 1.030 right now. I never got a proper OG reading(first time brewing) when I started. So I dont know if I have a slow fermentation or what. Should I pitch more yeast? I need help lol!!
2 liters fresh lemon juice
8 pounds sugar
4 1/2 gallons filtered water
1 packet dry white wine yeast( I used Lalvin 71B-1122)
2 1/2 teaspoon potassuim sorbate
4-8 ounces sugar syrup for back sweetening
The recipe called for 1-2 weeks to ferment at 65 degrees, and then rack and allow to settle. problem is its gone almost three weeks now at 63-64 degrees and is still fermenting, just not very fast SG is roughly 1.030 right now. I never got a proper OG reading(first time brewing) when I started. So I dont know if I have a slow fermentation or what. Should I pitch more yeast? I need help lol!!