Measured gravity at 1.009 and decanted into a fresh demijohn, leaving behind about a quarter pint of mostly sludge. Tasted a bit rough and seeing as there’s clearly a bit of yeast left we added 250g of white sugar dissolved in warm water, replacing the liquid that was lost along with the sludge and hopefully giving the remaining yeast another chance to produce more alcohol. If not then at least it’ll be sweeter, though we can’t bottle it until specific gravity reaches 1.006 and it was 3 points over before we added the sugar. Will leave it a couple of days to see what happens.
Oct 202015Thu