Originally Posted by Ranger04
What did I do wrong? I dont know the SG of it, mainly because I have none of those tools. Sorry if this seems long a drawn out. Thanks in advance for the help!
will... not... cringe...
Sounds like a fine science experiment.
2C sugar in 1 qt puts the OG in the 40s, which is a bit light. If the must is still sweet, then the yeast didn't convert the sugar. Without a hydrometer to measure specific gravity, it's difficult to tell what the yeast have been doing. Highly recommended first piece of test gear. Inexpensive.
No mention of an airlock - you need to let the CO2 out, but not let O2 in. Otherwise the yeast can't get rid of their waste products (CO2 and ethanol) and eventually give up. Osmotic pressure. If you let O2 in, you get vinegar.
I have used small amounts of cane sugar in Belgian Trippel, but it doesn't help the long-term health of the yeast - revs them up, but they don't go anywhere - kind of like kids drinking too much soda and getting totally wired. You may need more fruit to keep the rest of the yeast machinery healthy.