LeBreton
Well-Known Member
I've got a 5 gallon batch OG 1.060 going using a lager yeast. I was planning to bottle around 1.008 and bottle condition with pasteurization for a semi-dry sparkling product. After tracking the fairly steady fermentation around 0.003/day I had planned to bottle on Tuesday. When said day rolled around I took one last SG and to my horror this baby has pretty much stopped at 1.013, way to sweet for my tastes. I'm assuming I've maxed out the S-23 yeast used.
The only things I can think to do is:
1- Wait a few more days and hope it drops slowly, possibly bringing it to a warmer room in the house to aid this.
Con- I may never reach the target and if I do there may not be enough left for carbonation.
Pro - I may not need to pasteurize.
2- Pitch a wine/champagne yeast and watch carefully for that elusive 1.008. Con - If it takes off I may miss the target.
Anyone have support/opposition for either plan or a better idea?
The only things I can think to do is:
1- Wait a few more days and hope it drops slowly, possibly bringing it to a warmer room in the house to aid this.
Con- I may never reach the target and if I do there may not be enough left for carbonation.
Pro - I may not need to pasteurize.
2- Pitch a wine/champagne yeast and watch carefully for that elusive 1.008. Con - If it takes off I may miss the target.
Anyone have support/opposition for either plan or a better idea?