Two Problems

[a10forwar]

Hello all, I have a bock that just wont fiinish fermentin. It still setting at 1.020 so I took a half gallon and froze it to extract the alcohol. Then will add to the last 4.5 gallons. Do you think this will or will not lower my FG.

Second is a skeeterpee that will not take off. I have it setting at 78-80 degrees and it is slowly churning but still at og 1.079. I pulled a sample to hydro and low and behold no change. I am thinking of making another starter with so bread yeast since I have no more champane yeast. Help!!

 

[NineMilBill]

Don't add crap yeast to a batch as difficult to ferment as Skeeter Pee. Get two packets of EC-1118, make a starter in Skeeter Pee must, and pitch that when it's ready. If 1118 won't ferment it, nothing will.

 

[KuntzBrewing]

Bread yeast has terrible attenuation when used in wine or beer And very low alcohol tolerance. Id buy the correct yeast online and ship it. Don't ruin your batch with bread yeast. And the aroma from it is pure bread. Been there done that when I was younger and made cheap wine lmao a 2 cans welches concentrate a lb of sugar and some bread yeast made cheap wine to get me and my buddies drunk

 

[wonderbread23]

Hello all, I have a bock that just wont fiinish fermentin. It still setting at 1.020 so I took a half gallon and froze it to extract the alcohol. Then will add to the last 4.5 gallons. Do you think this will or will not lower my FG.

Second is a skeeterpee that will not take off. I have it setting at 78-80 degrees and it is slowly churning but still at og 1.079. I pulled a sample to hydro and low and behold no change. I am thinking of making another starter with so bread yeast since I have no more champane yeast. Help!!

Freezing the beer removes water and concentrates the beer (alcohol and a lot of residual sugar). This will raise the gravity of the beer portion. I doubt though only .5 gallons will have much effect. How big was the original beer? 1.020 might not be too bad if it is a bigger bock.