It’s been a while, and truth be told it’s not going particularly well. I mean, it’s going…it’s just going slow. Here’s a snapshot of the last little while:
| Date | pH | OG/SG | Internal Temp (F) | External Temp (F) | ABV |
| July 28 | 8.8 | 1.115 | 88.3 | undocumented (UD) | 0 |
| Aug 1 | UD | 1.110 | 74.1 | 73 | .66% |
| Aug 3 | 4.2 | 1.106 | 78.1 | 75 | 1.18% |
| Aug 6 | 3.8 | 1.194 | 75.0 | 67.3 | 1.44% |
| Aug 11 | 3.8 | 1.099 | 71.5 | 72 | 2% |
| Aug 21 | 3.7 | 1.095 | 68.2 | 69.6 | 2.6% |
Bubbles through the airlock have slowed significantly. It’s still fermenting, but you can see by the numbers that it’s slowing down a fair bit. I read up some more on the Lalvin d-47 and it does seem to prefer colder fermentation temperatures. That being said, we’re not really high. I suspect the ultimate culprit is the fact that the yeast has nothing to chew on. We need to find a way to spike the nutrients. Next stop, my local home brew shop. I will ask them how to solve the problem.
I know what you are thinking, and you’re right. I could have done this BEFORE the fermentation. I’m just obstinate. I will have to solicit help from someone with a bit more experience.
More to come soon.
The Distiller's Journal 