Hey All,
Bottled my first 5gal batch a few weeks back and attempted some bottle conditioning of half. My PET bottles told me what I already knew when I cracked a sparkling version after 2 or 3 weeks...still still.
Curious what I did wrong. I'll list what I think are pertinent details:
-OG 1.056
-Fermentation slowed to about 2 bubbles / minute before racking to secondary
-No bubbling/fermentation apparent at all in secondary
-FG 1.000
-Added 1 tab of campden 4-5 days before bottling
-Added 0.5tsp of white sugar to each 500ml bottle
-Stored where I was fermenting (16 - 17°C), but moved a few bottles up to the main floor (20°C) for a week to see if that would help (no)
I'm going to be starting up a few tester 1gal batches to try different yeast/sweetener/flavour combos shortly, and want to get the sparkling style working on this go! Any suggestions are much appreciated.
Bottled my first 5gal batch a few weeks back and attempted some bottle conditioning of half. My PET bottles told me what I already knew when I cracked a sparkling version after 2 or 3 weeks...still still.
Curious what I did wrong. I'll list what I think are pertinent details:
-OG 1.056
-Fermentation slowed to about 2 bubbles / minute before racking to secondary
-No bubbling/fermentation apparent at all in secondary
-FG 1.000
-Added 1 tab of campden 4-5 days before bottling
-Added 0.5tsp of white sugar to each 500ml bottle
-Stored where I was fermenting (16 - 17°C), but moved a few bottles up to the main floor (20°C) for a week to see if that would help (no)
I'm going to be starting up a few tester 1gal batches to try different yeast/sweetener/flavour combos shortly, and want to get the sparkling style working on this go! Any suggestions are much appreciated.