This has me puzzled. I recently finished up two batches of Nottingham and S-04. I back-sweetened everything with xylitol and then split the batches up to try different back-carbing sugars:
#1A: Nottingham with frozen apple juice concentrate (Tree Top)
#1B: Nottingham with dextrose
#2A: S-04 with frozen apple juice concentrate (Tree Top)
#2B: S-04 with dextrose
I aimed for 2.36 vols CO2/5 gal which, using a priming chart, calls for 34g/gal of Tree Top or 40g/gal of dextrose. I weighed everything out very carefully because I wanted to store these at room temp without worrying about bottle bombs or bottle pasteurizing.
Initially I had my bottles stored too cold in my shop (~55F) for the yeast to start working; after two weeks and no bubbles I moved them inside (~60-65F). Another two weeks and #2A carbed up nicely; all the others were flat. Figured it was still too cold so I moved them to a warmer location (~70F). Check two weeks later and finally #1A carbed up perfectly.
The bottles have now been in the same place for at least a month and the batches with dextrose (#1B & #2B) are still...still! At first there was concern that there wasn't enough yeast left in suspension to work, but I think it was been confirmed there is since the other two batches carbed up nicely.
I really have no clue where I went wrong...any thoughts?
#1A: Nottingham with frozen apple juice concentrate (Tree Top)
#1B: Nottingham with dextrose
#2A: S-04 with frozen apple juice concentrate (Tree Top)
#2B: S-04 with dextrose
I aimed for 2.36 vols CO2/5 gal which, using a priming chart, calls for 34g/gal of Tree Top or 40g/gal of dextrose. I weighed everything out very carefully because I wanted to store these at room temp without worrying about bottle bombs or bottle pasteurizing.
Initially I had my bottles stored too cold in my shop (~55F) for the yeast to start working; after two weeks and no bubbles I moved them inside (~60-65F). Another two weeks and #2A carbed up nicely; all the others were flat. Figured it was still too cold so I moved them to a warmer location (~70F). Check two weeks later and finally #1A carbed up perfectly.
The bottles have now been in the same place for at least a month and the batches with dextrose (#1B & #2B) are still...still! At first there was concern that there wasn't enough yeast left in suspension to work, but I think it was been confirmed there is since the other two batches carbed up nicely.
I really have no clue where I went wrong...any thoughts?
