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Old 02-07-2013, 06:50 PM   #1
sonofgrok's Avatar
Sep 2012
Waco, TX
Posts: 1,142
Liked 314 Times on 223 Posts

I am trying to cut back on the beer but still wanted a quick turnaround brew so I had something to drink every few weeks while all my big batches age etc. yada yada yada.

I picked up 10 of those cheap fruit punch concentrates from the store and did a 5 gallon batch using some brown sugar and honey to take the OG up to only about 1.055 and then pitched montrachet. The plan was to do like a 2-3 week primary and then bottle carb for a week and hopefully get something fairly low abv and drinkable... like a wine cooler or something.

Here we are 4 weeks later and its still bubbling... what the? I don't want to bottle it because its still putting off enough gas that I am guaranteed bottle bombs if I do. I haven't really had anything vigorously bubble for more than 2-3 weeks. Heck, I started a new banana wine just 2 weeks ago and its ready to move to secondary already. I can't figure out whats up with this brew and I want that primary vessel back!
"Always do sober what you said you'd do drunk. That will teach you to keep your mouth shut." ~Ernest Hemingway

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Old 02-07-2013, 08:51 PM   #2
Inner10's Avatar
Dec 2012
Ottawa, Ontario
Posts: 512
Liked 44 Times on 37 Posts

Slow ferment can be due to low nutrients, low temp, ph, lack of oxygen, alcohol tolerance of yeast etc.
Drank too much?...Is that a thing?

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Old 02-08-2013, 03:39 AM   #3
Jun 2011
Chehalis, WA
Posts: 449
Liked 79 Times on 49 Posts

If your concentrate had any kind of preservatives in it that could retard the fermentation process.

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