GeneDaniels1963
Well-Known Member
I made up a 1 gal batch of cherry dark sour, fermented with some sour trub (in fridge) from a batch last year. SG was 1.100. It has fermented VERY slow. I was aiming for it to finish around 1.020-25, but was stalled last week at 1.063. I have tried yeast starters twice, maybe kicks up the ferment for a very short while, but then back to almost nothing.
It has been fermenting for almost 2 months, so I thought it was a hopeless cause. But before dumping it, I decided to check again, and today it is down to 1.055. Not much of a drop, but it is something. If I watch closely I can see an occasional bubble rise to the top.
As for flavor, it has good cherry and is sour, maybe even too sour. But that is not the problem, I don't mind lots of sout. Even the sweet I can deal with, but the low ABV (3.9% right now) just makes it a waste to me. Will it continue to ferment at this snail's pace and make it down to something drinkable over a few months?
Should I wait it out? (for how long?)
Should I cut it with some spirits? (how much and what kind?)
Should I brew another batch and blend? (I'm afraid to throw good wort after bad)
Any suggestions are appreciated
It has been fermenting for almost 2 months, so I thought it was a hopeless cause. But before dumping it, I decided to check again, and today it is down to 1.055. Not much of a drop, but it is something. If I watch closely I can see an occasional bubble rise to the top.
As for flavor, it has good cherry and is sour, maybe even too sour. But that is not the problem, I don't mind lots of sout. Even the sweet I can deal with, but the low ABV (3.9% right now) just makes it a waste to me. Will it continue to ferment at this snail's pace and make it down to something drinkable over a few months?
Should I wait it out? (for how long?)
Should I cut it with some spirits? (how much and what kind?)
Should I brew another batch and blend? (I'm afraid to throw good wort after bad)
Any suggestions are appreciated