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  1. Default no more fermentation?

    I'm making a batch of ancient orange, and things were going well for the first 2 weeks. It was bubbling away happily, but then, on week 3, fermentation almost stopped. There is no visible bubbling, but a few bubbles are trapped between the orange slices and the glass. It has cleared a tiny bit, but is still very opaque. I put in a little more yeast, but alas, no dice. I stole a sample and it had a very alcoholic taste. I did not deviate from the recipe at all, so I dont know what happened. Could someone give me some advice on what to do next?


  2. #2

    Default Re: no more fermentation?

    Fermentation rates can vary wildly, it could be done fermenting. Just to be safe stay on the recipes timeline.


  3. #3

    Default Re: no more fermentation?

    I'm with WW on this -- let it sit and see if it'll clear.

    If possible (difficult since your typical JAO is a small batch) see if you can get a hydrometer reading. That will tell you if the batch is finished out or not.
    Dan McFeeley

    "Meon an phobail a thogail trid an chultur"
    (The people's spirit is raised through culture)

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