No carbonation after 7 weeks (Ginger Beer-Lalvin EC1118)

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miaz

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First time posting so nut really sure where to post this.
Also, its technically not beer (i guess).

Made Ginger Beer (generic Ginger Beer recipe from the web) for the second time.
This time i made about 25liters, in a brew bin
(First time i only did a few liters in some old 1.5l plastic bottles,
and had no problems. That time though, i did bottle it way to early (exploding bottles)).

Im using Champagne Yeast (lalvin ec-1118), so it gets pretty strong.
Botteled it roughly 7 weeks ago, but still there is no carbonation.
I added somewhere between 10-15g of sugar/bottle.
I keep the bottles in a room at about 20c (68f), next to the radiator
(ive got a very, very cold house, so figured id keep them as close to the
radiator as possible).

Im not entierly sure on the ABV, but it feels like drinking wine.
And as i understand it, it would take a bit longer to carbonatoe due to
the high ABV, but really 7 weeks?
Ive had a bottle basically every week since i botteled it, and cant quite tell
any differance between the 2 week and the 7 week. Will it just all of a sudden carbonate?
Whats should i do?
I just botteled some Raspbery Champagne (or whatever you want to call
it. Raspberry wine, made with champagne yeast) where i added some
more yeast just before botteling, just to be sure.
 
First time posting so nut really sure where to post this.
Also, its technically not beer (i guess).

Made Ginger Beer (generic Ginger Beer recipe from the web) for the second time.
This time i made about 25liters, in a brew bin
(First time i only did a few liters in some old 1.5l plastic bottles,
and had no problems. That time though, i did bottle it way to early (exploding bottles)).

Im using Champagne Yeast (lalvin ec-1118), so it gets pretty strong.
Botteled it roughly 7 weeks ago, but still there is no carbonation.
I added somewhere between 10-15g of sugar/bottle.
I keep the bottles in a room at about 20c (68f), next to the radiator
(ive got a very, very cold house, so figured id keep them as close to the
radiator as possible).

Im not entierly sure on the ABV, but it feels like drinking wine.
And as i understand it, it would take a bit longer to carbonatoe due to
the high ABV, but really 7 weeks?
Ive had a bottle basically every week since i botteled it, and cant quite tell
any differance between the 2 week and the 7 week. Will it just all of a sudden carbonate?
Whats should i do?
I just botteled some Raspbery Champagne (or whatever you want to call
it. Raspberry wine, made with champagne yeast) where i added some
more yeast just before botteling, just to be sure.

Your bottles are already fairly warm. High ABV may be stopping the yeast from carbonation. I have seen situations when even champaign yeast struggles to carbonate at 15% ABV or so. If you don't see anything after 7 weeks, I don't think it will ever carb up. I would make a starter and get new yeast active, then add at peak krausen to each bottle (you will have to open and re-cap after adding a bit of active yeast).

If you don't want to do that, you could at least try to flip around and shake the bottles to "rouse" the yeast.
 
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