wowbagger
11-17-2013, 08:14 PM
I've got a few traditionals made with Pastuere Champagne yeast which are aaround 4-5 months old and dry as a bone With yeast ABV tolerance to spare (around 3.5 Lb honey used/gal).
I'm not worried about specific numbers at this point, but I'm just curious if it's ever 'too late' to add more hmoney and get the yeasties up and going again. I'm guessing it will just make it unpredictable and could stall/restart at any time, right?
I'm not worried about specific numbers at this point, but I'm just curious if it's ever 'too late' to add more hmoney and get the yeasties up and going again. I'm guessing it will just make it unpredictable and could stall/restart at any time, right?