Nickeldeposit
Well-Known Member
Will Champagne yeast carbonate your wort in the carboy?
I'm currently running a test in a beaker to see what happens and it is very carbonated. Basically I just made a nice yeast starter, sugar+water+yeast and put an air lock on it to see how it would go. Two weeks pass and the mixture is what I would call "hyper" carbonated to the state of shaken up 7 up when you swirl it. Is this what Champagne yeast does for those of you in the know with Champagne yeast?
No. Champagne yeast is just like ale yeast, wine yeast, etc. It ferments.
Would using wine yeast in a beer wort give a higher abv than a regular ale yeast?
Ok so beings I have an airlock on so co2 can escape why is it carbonated, any thoughts? Could the yeast have worked at such an intense pace that it carbonated?
I read that champagne yeast needs maltose sugar and not sucrose sugar to ferment into alcohol, can anyone back that up? In that case maybe I just made carbonated water?
I checked the gravity and it really hasnt moved from 1.060 in two weeks.
It's holding at about 60 degrees
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