Hi!
First post here. I have a batch of Fall's Bounty Cyser (from The Compleat Meadmaker book) that I started way back in September, and it appears to be stuck. Well, it's been stuck for awhile, I've been ignoring the problem for quite some time. I've tried to get it going a few times but it's not cooperating with me. Initially, I pitched close to 1 L of D-47 from an active apple juice starter.
In October I repitched 10g of D-47 and I recall it fermenting very slowly, around 1-2 bubbles per minute. Gravity was at 1.090.
Sometime between then and now, I brought the carboy upstairs from the cooler basement (just a couple of degrees F)thinking the temp was a bit low. Fermentation started again but it was still quite slow. I also racked it to a secondary.
Recently I checked in on this and found the gravity at 1.080. It tased very sweet with no alcohol easily detected. Quite nice, but not what I'm looking for.
Any ideas on how to get this churning again or is getting too old? I'm thinking about bringing it upstairs to warm it up a few degrees, get some oxygen in there and pitch a new yeast strain from a healthy starter.
Thanks,
Pat
First post here. I have a batch of Fall's Bounty Cyser (from The Compleat Meadmaker book) that I started way back in September, and it appears to be stuck. Well, it's been stuck for awhile, I've been ignoring the problem for quite some time. I've tried to get it going a few times but it's not cooperating with me. Initially, I pitched close to 1 L of D-47 from an active apple juice starter.
In October I repitched 10g of D-47 and I recall it fermenting very slowly, around 1-2 bubbles per minute. Gravity was at 1.090.
Sometime between then and now, I brought the carboy upstairs from the cooler basement (just a couple of degrees F)thinking the temp was a bit low. Fermentation started again but it was still quite slow. I also racked it to a secondary.
Recently I checked in on this and found the gravity at 1.080. It tased very sweet with no alcohol easily detected. Quite nice, but not what I'm looking for.
Any ideas on how to get this churning again or is getting too old? I'm thinking about bringing it upstairs to warm it up a few degrees, get some oxygen in there and pitch a new yeast strain from a healthy starter.
Thanks,
Pat