Re: hi have rum mash at stuck fermintation
- What, is 16-17% not high enough???
I have deliberatly cut short fermentation at a higher % than expected
for suger washes, and somehow the product is slightly sweeter. If you
are making a rum, then this stuck ferment could be advantageous- save
adding in more sugar to get the final sweetness right.
--- In Distillers@yahoogroups.com, "bc57_2000" <bc57_2000@y...> wrote:
> startd canada day stuck at s.g 1.030 recipe is 4.65k molassis
> 4.5brown sugar 50 grams yeast nutrient 10 grams lavlin champayne
> yeast 1118 o.g was1.145 aprox 16-17 a.c/v. stuck at 1.030 after 2
> weeks of fermenting made anew yeast culture and pitched it in and no
> action after 36 hrs. any suggestions out there