I thought oats (flaked, rolled, steeped, toasted, or otherwise) were non-fermentable when used in a cider, but it appears that my champagne yeast is eating them up. It's been almost 2 months.
Is it possible that my apple wine is getting a boosted ABV from the oats?
Ingredients so far:
5¼ gal pasteurized apple juice
6 x 12 oz cans apple juice concentrate
1¾ lb rolled oats, boiled 35 min in 1 gal of the apple juice
½ lb toasted flaked oats, baked 20 min @ 300˚
3 lbs light brown sugar
1 c dark brown sugar
≈4 lbs granulated sugar
Lalvin EC-1118 Champagne Yeast
OG 1.110 (≈14% potential ABV). Current SG 0.999. Vinometer reading: 20-25% ABV, and tastes like it might be not far off.
(The oats have been moving all over the place, like drifting sand dunes.)
Intended outcome: Maple & Brown Sugar Oatmeal Applewine 15-18%.