I've made various fruit wines and ciders, all of which quickly (7-10 days) drop gravity from at least 1.080 to close to 1. If I let them go, they generally bottom out lower than 1 (0.996 or so). However, I'm experimenting with a couple of non-fruit recipes (ginger, liquorice, tea), and these consistently come to a near stall at around 1.020 - they might continue to give off an occasional bubble, but at a neglible rate.
I'm pretty certain that the difference is either some missing nutrient, or the pH. I do add both yeast energizer (I think it's dead yeast?) and nutrient (diammonium phosphate) at 1/2 tsp per gallon. I'd really like to be able to bring them down from OG 1.080 - 1.070 to finish just above 1.
Anyone have any insights or suggestions?
I'm pretty certain that the difference is either some missing nutrient, or the pH. I do add both yeast energizer (I think it's dead yeast?) and nutrient (diammonium phosphate) at 1/2 tsp per gallon. I'd really like to be able to bring them down from OG 1.080 - 1.070 to finish just above 1.
Anyone have any insights or suggestions?