Takeshi_pilis
New Member
Hello,
For my first brews I have done a session mead and two ciders. Mead chugged from 1.060 to 0.996 in a week. Its bottled and I am happy. Actualy could not believe it went sooo smooth and with no errors as my first ever brew.
On the other hand. Ciders:
First one. Orchard apple juice added sugars. OG 1.068, one week SG 1.040, two week SG 1.020, three days later SG is still 1.020. Nottingham yeast, 23C ferm temp, with nutrients. Tasting notes: very balanced, lightly sweet, definetly not dry dry.
Second one. Store bought pineaple and cranbery juice added sugars. OG 1.060, one week SG 1.030, two week SG 1.020, three days later SG is still 1.020. US-05 yeast, 23C ferm temp, with nutrients. Tasting notes: fruity, almost bubble gum ish aftertaste, just a tad sweet.
If its revelant, the two diferent nutrients I am talking about: Brewferm Servomyces vs Erbslöh Vitamon® Combi. Combi based on DHP and vitamin b. Servo is based on sacharomyces and zink. Mead was made with Combi and ciders with Servo.
Question of the day. What am I missing? There must be a common eror/problem because both brews are acting absolutely indentical. Both brews had 1/2 sugar fermented in a week and both brews lets call it “stuck” at 1.020.
General rules of thumb are:
-Fermentation is done at 1.000
-Fermentation is done when you get multiple same readings days apart.
In general I am now lost inbetween those two rules. What should my next steps be? Be a patient little man and wait a week more? Pitch more yeast to restart fermentation? Bottle them up and store in the basement so they can peacefuly explode if they felt like it?
Thank you in advance on tips!
For my first brews I have done a session mead and two ciders. Mead chugged from 1.060 to 0.996 in a week. Its bottled and I am happy. Actualy could not believe it went sooo smooth and with no errors as my first ever brew.
On the other hand. Ciders:
First one. Orchard apple juice added sugars. OG 1.068, one week SG 1.040, two week SG 1.020, three days later SG is still 1.020. Nottingham yeast, 23C ferm temp, with nutrients. Tasting notes: very balanced, lightly sweet, definetly not dry dry.
Second one. Store bought pineaple and cranbery juice added sugars. OG 1.060, one week SG 1.030, two week SG 1.020, three days later SG is still 1.020. US-05 yeast, 23C ferm temp, with nutrients. Tasting notes: fruity, almost bubble gum ish aftertaste, just a tad sweet.
If its revelant, the two diferent nutrients I am talking about: Brewferm Servomyces vs Erbslöh Vitamon® Combi. Combi based on DHP and vitamin b. Servo is based on sacharomyces and zink. Mead was made with Combi and ciders with Servo.
Question of the day. What am I missing? There must be a common eror/problem because both brews are acting absolutely indentical. Both brews had 1/2 sugar fermented in a week and both brews lets call it “stuck” at 1.020.
General rules of thumb are:
-Fermentation is done at 1.000
-Fermentation is done when you get multiple same readings days apart.
In general I am now lost inbetween those two rules. What should my next steps be? Be a patient little man and wait a week more? Pitch more yeast to restart fermentation? Bottle them up and store in the basement so they can peacefuly explode if they felt like it?
Thank you in advance on tips!