The LME was a few years old, so not anywhere close to fresh. I did make the wheat wine and it has had some issues with the fermentation.
It stalled out around 1.042, so I tried adding champagne yeast. Nothing happened. Next I added some of my house belgian yeast slurry and nothing. I let is sit or a week or two and no changes.
I mixed it up with my wine degasser thinking it ran out of oxygen, but that didn't change anything. A week and half later it was still 1.042.
This past weekend, I decided to mix it up really well with my wine degasser and added several yeast nutrients and some crushed beano tablets. I was starting to think the yeast had consumed all of the fermentable sugars and that the beano would help convert the remaining sugars into something the remaining yeast could handle. The airlock is showing signs of fermentation, but I haven't taken a reading yet.
This recipe was just a way to use up the LME I got along with a several other items on a local craigslist find. I think they were dated 2012 or thereabouts, I didn't know what to expect. I'm not sure if the old LME is the issue, but I hope to get the FG down to closer to 1.02 or lower.
Otherwise the I like the taste and the alcohol level is definitely there. If I can get the OG down to a reasonable level, this is still going to need at least 6 months in the bottle before it is really good.
