Update: Mostly clear but hard to tell because it's so dark, my Streamlight barely penetrates the carboy. Racked out of the secondary this morning, SG of 1.020 and had to sample a glass. This is going to be really hard to let it age. I might have to start another batch right away. ;D
Stalled?
- Thread starter 1k_wayne
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I started another batch the last weekend of February. Starting Gravity was slightly lower at 1.120, and it was holding at 1.010 on March 12 when I racked it onto the blueberries in the secondary. It started up after that and looks like it's still going a week later. :dontknow:
Same source for blueberries and honey, yeast and nutrients are the same with the exception of Go-Ferm, I only rehydrated with water on this one. I've kept the temp at 68F too. I know every batch is different, but I've never had them this much different.
Same source for blueberries and honey, yeast and nutrients are the same with the exception of Go-Ferm, I only rehydrated with water on this one. I've kept the temp at 68F too. I know every batch is different, but I've never had them this much different.
Update: This batch turned out to be the best that's ever come out of my carboys. I'm still not sure why, as the two I've done since using the same recipe and ingredients and were nowhere near as good and are going to need to be aged. I've still got 8 bottles left, and it's going to be really hard to let them age.
Is the main difference just that the gravity in the other 2 batches is lower? That much difference in residual sugar will make a huge difference in the taste.
