I have a Strong Scotch Ale that started life at 1.131. It finished at 1.040 in 2 weeks. I waited an extra two weeks, then transferred to secondary. About 4 days into the secondary. I had an active fermentation going again, complete with a yeast cake on the bottom! Only difference was there was no Krausen (Like a wine yeast) and no funk on the top, like you would see with an infection!
Previously I made some apple wine in the same carboy with Lalvin D-47. I cleaned everything very well! None of my procedures changed (overnite soak with oxyclean and a bottle brush, then a good rinse). I sanitized everything prior to the transfer with Starsan.
I suspect that the fermentation I experienced was from the D-47.
I have left it alone now for two months in secondary. Fermentation has stopped (Again!), and the FG is now at 1.007 (16.4% ABV)! It has a very Dry flavor (As you could imagine) with a lot of alcohol warmth! I detect No real off flavors (Yet). I had planed to transfer this to a Corney for aging for a year. However, It may be in my best interest to carbonate and drink it! Because I am unsure what I will have after a year of aging! If it was an infection, it will be a nasty mess! If it was D-47, then it will be fine.
I have heard of breweries fermenting on ale yeast, and then adding wine yeasts at bottling time for carbonation because of the high alcohol content.
Working on 3 1/2 months into this batch. What would you do? What are your thoughts?
Cheers
Preston
Previously I made some apple wine in the same carboy with Lalvin D-47. I cleaned everything very well! None of my procedures changed (overnite soak with oxyclean and a bottle brush, then a good rinse). I sanitized everything prior to the transfer with Starsan.
I suspect that the fermentation I experienced was from the D-47.
I have left it alone now for two months in secondary. Fermentation has stopped (Again!), and the FG is now at 1.007 (16.4% ABV)! It has a very Dry flavor (As you could imagine) with a lot of alcohol warmth! I detect No real off flavors (Yet). I had planed to transfer this to a Corney for aging for a year. However, It may be in my best interest to carbonate and drink it! Because I am unsure what I will have after a year of aging! If it was an infection, it will be a nasty mess! If it was D-47, then it will be fine.
I have heard of breweries fermenting on ale yeast, and then adding wine yeasts at bottling time for carbonation because of the high alcohol content.
Working on 3 1/2 months into this batch. What would you do? What are your thoughts?
Cheers
Preston