StefanS
Member
My first post here.
I am making my first brew ever. 2½ weeks ago I started ~25 litres of elderflower champagne with an SG of 1.069 and 11 g of Nottingham yeast.
It is however fermenting really slow. I get a bubble in the air lock every 8 seconds or so and it has reached 1.059 in the 2½ weeks it has been in the bucket. Temperature ~21C/70F.
From the very beginning I closed the lid on the bucket. I can see that many recepies says to cover it with a cloth for the first couple of days. I guess this is for the yeast to get going?
Can I somehow boost my fermentation process by adding more yeast now or is that too late because of the small amount of alcohol in the brew? Any other recommendations or should I just be more patient?
I am making my first brew ever. 2½ weeks ago I started ~25 litres of elderflower champagne with an SG of 1.069 and 11 g of Nottingham yeast.
It is however fermenting really slow. I get a bubble in the air lock every 8 seconds or so and it has reached 1.059 in the 2½ weeks it has been in the bucket. Temperature ~21C/70F.
From the very beginning I closed the lid on the bucket. I can see that many recepies says to cover it with a cloth for the first couple of days. I guess this is for the yeast to get going?
Can I somehow boost my fermentation process by adding more yeast now or is that too late because of the small amount of alcohol in the brew? Any other recommendations or should I just be more patient?