I have a troublesome sugar wash. I think it’s to do with the sugar I used because under the same conditions with a different brand everything went well.
Anyway, it’s stuck at 1.015. Ph is low at 3.6 and I have left it a month but I think it’s officially dead.
Is it a bad idea to strip it at this sugar level or is this just going to result in puking and a spirit that tastes of burnt sugar. I’m wondering if I should just ditch it and learn from my mistakes?
Crashed fermentation
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Dunkydonuts
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