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Old 02-21-2011, 04:02 PM   #1
Feb 2011
Longmont, Colorado
Posts: 5

Hey all! I just joined up a few minutes ago and have just recently started brewing and am having a small problem with my second batch of cyzer. It's in a 6 1/2 gal. glass carboy and I've pitched some Champagne yeast onto it and it weent well then stoppee abruptly. I've heard through podcaasts that pitching a lager yeast may munch on the other sugars and finish off the fermentation process. Anybody have any opinons on this strategy? Any help would be great!

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Old 02-21-2011, 04:19 PM   #2
Sep 2009
Posts: 530
Liked 7 Times on 7 Posts

How do you know it's stalled?

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Old 02-21-2011, 04:32 PM   #3
Oct 2009
Findlay, Ohio
Posts: 110
Liked 7 Times on 7 Posts

Champagne yeast has a high alcohol tolerance so its unlikely that the active fermentation stopped because of a yeast problem. Most likely , its just consumed most of the readily available sugars and has slowed down. Its till fermenting just at a much slower rate.

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