DaveDiamond
Well-Known Member
Have people found that the addition of pears and pear juice to Apple Cider causes readings slightly above 1.000 when fermentation has finished?
On the 24th August one batch I added pear to read 1.002, another 1.004, I checked today (19th Sep) and the SG hasn't changed.
So a stall or just non fermentable sugar from the pears? I used S-04 with a starting SG of around 1.040, so only about 5.25%, well within S-04's tolerance, temp 22c/72f.
I'm interested to see if others have had similar experiences.
Cheers!
On the 24th August one batch I added pear to read 1.002, another 1.004, I checked today (19th Sep) and the SG hasn't changed.
So a stall or just non fermentable sugar from the pears? I used S-04 with a starting SG of around 1.040, so only about 5.25%, well within S-04's tolerance, temp 22c/72f.
I'm interested to see if others have had similar experiences.
Cheers!
