Nov 202123Tue

Fermentation Update: Trip to Oslo

SG 1.005 16.1℃ fermentation

We’ve dropped 2 points since my last measurement 14 days ago but right now there’s nothing going on, no airlock activity at all so I’m tempted to call it done at 1.005 (1.006 / 16.1℃) for 5.0% ABV.

In terms of taste it’s actually pretty good, with the Opshaug Kveik imparting an interesting flavour which makes me want to maybe sweeten this one just a touch but leave it flat like a traditional Scrumpy.

Next steps would be to rack it to a clean vessel along with some Campden and then cold-crash in order to take out some of that weird cloudiness that’s hanging around from the starter.