Kalaloch
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Sorry This is a Yeast & Hard Ginger Beer question, I didn’t see a forum for that.
I did a hard ginger beer (5 gallons) with
Safale S-04 yeast and used 5.5 lbs of granulated sugar. The OG was 1.080 and now 20 days later it is only at 1.032. It’s been fermenting at approx. 65-68 degrees. I also added nutritional yeast and I think a little of Yeast Energizer. I pitched yeast into syrup solution that was 120+ degrees so then next day I pitched another packet of same yeast.
The original recipe used 5 lbs of sugar (I used 1/2 lb more) and said it should have an OG of 1.045 and after 2 weeks should have an FG of 0.996 with a ABV of 6.5%.
Questions:
• Do my numbers seem way off for only adding 1/2 lbs of sugar more than the recipe calls for?
• Why it is taking so long to get to OG? (Yes I’ve checked it every week and the gravity readings are still changing).
• If I add more ginger root will that add more sugar for yeast to digest (does ginger root contain sugar)?
I did a hard ginger beer (5 gallons) with
Safale S-04 yeast and used 5.5 lbs of granulated sugar. The OG was 1.080 and now 20 days later it is only at 1.032. It’s been fermenting at approx. 65-68 degrees. I also added nutritional yeast and I think a little of Yeast Energizer. I pitched yeast into syrup solution that was 120+ degrees so then next day I pitched another packet of same yeast.
The original recipe used 5 lbs of sugar (I used 1/2 lb more) and said it should have an OG of 1.045 and after 2 weeks should have an FG of 0.996 with a ABV of 6.5%.
Questions:
• Do my numbers seem way off for only adding 1/2 lbs of sugar more than the recipe calls for?
• Why it is taking so long to get to OG? (Yes I’ve checked it every week and the gravity readings are still changing).
• If I add more ginger root will that add more sugar for yeast to digest (does ginger root contain sugar)?