Hello to all. I am currently fermenting two batches of rum. the first started on 19 October initial OG 1080. today I'm at 1035 and I'm fermenting at 18°C (ambient temp.)
The other batch started on 03 November initial OG 1080. today I'm at 1065 and I'm fermenting at 26°C (in a fermentation chamber) Doesn't it seem like an excessively long time to reach the FG?
the yeast used is Franke brand, (zymofranke cervisiae) its a type of yeast for winemaking. Im used 30 grams, and i also used nutrients. why do you think it's taking so long? maybe i should buy turbo yeast for next times?
excessively long fermentation
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alexmat
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excessively long fermentation
C'è più filosofia in una bottiglia di grappa, che in tutti i libri del mondo!