So i made a maple dunkelweizen using maple sap in place of water, as well as a pint of syrup at flameout. Gravity was high, 1.079. Fermentation was slow to start, like 2 days. After a week in primary, i checked it at 1.060 (still way high) and put it in secondary. Fermenration renewed, and it has been in secondary almost 2 weeks now and still activity in the airlock..
Question is, if i try bottling this now after 3 weeks would the bottles explode becuase it is still actively fermenting, after adding even more sugar in the form of prime sugar? Anyone else experience a long fermentation process with maple?
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Question is, if i try bottling this now after 3 weeks would the bottles explode becuase it is still actively fermenting, after adding even more sugar in the form of prime sugar? Anyone else experience a long fermentation process with maple?
Sent from my iPhone using Home Brew