Jan 202125Mon

Enjoyed the taste, but there was no carbonation at all. Flat. I’m wondering if it’s a case of the wine yeast that was added on December 5th having reached it’s maximum alcohol tolerance and not being able to digest the carbonation drops in order to produce CO2?

The fact that was made a FG of 0.996 leads me to believe there was still something going on in there, and besides – doesn’t wine regularly get to 14% ABV? Don’t know enough about that process (or this yeast) to make any assertions, but I’m keeping it up there as a possibility. Two consecutive flat bottles should rule out leaks at any rate.