SG too high

[GeneDaniels1963]

Last night I just started two 1 gal brews, one with muscadine syrup, and the other with fig leaves. I was aiming for 1.080. But it got late and I did not get SG before going to bed. This morning they are both started and they are at 1.100.

So, what should I do? I am thinking about drawing off a pint from each replacing with water. Then I will freeze the wort I take off to use later.

Any thoughts?

 

[Miraculix]

Last night I just started two 1 gal brews, one with muscadine syrup, and the other with fig leaves. I was aiming for 1.080. But it got late and I did not get SG before going to bed. This morning they are both started and they are at 1.100.

So, what should I do? I am thinking about drawing off a pint from each replacing with water. Then I will freeze the wort I take off to use later.

Any thoughts?

You could also thin it out after fermentation finished. Just remember how much water you would use. This is a common practice in German wheat beer production, starting with high og bumps up the yeast character a bit.

 

[IslandLizard]

That ^, as long as your yeast pitch is large and healthy enough to pull through the high gravity fermentation.

 

[GeneDaniels1963]

So it is better to thin it out after ferment is done?

BtW, both batches are fermenting like crazy. When I got up I had a Krausen blow out from the one with muscadine syrup. I just now pulled two cups out of the jug just to keep it from making any more of a mess.