My wife is fizzing because the Belgian Wheat I made for her isn’t

[JebKerman]

As the title suggests, I have a batch that is under carbonated.

I used my usual 1 carbonation drop per 500ml bottle, left for 2 weeks at room temperature and I have almost no carbonation beyond the initial pop whenever the bottle is opened (swing top)

Any suggestions on what to do with this one to rescue it? I currently have the bottles upside down to re-suspend the yeast...

 

[Slid]

As it is in swing tops, it sounds dead easy, just add another carbonation drop (or equivalent in sugar if you can be sure to be quick!) to each bottle and close it up. Put it somewhere warm for a fortnight and cool.

Should work!

 

[big yogi]

I have had that problem before mate, do as slid said and it will be ok.
Wheat beer normally is a higher carbonation.

 

[JebKerman]

Cheers guys


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[Clint]

Drink the bugger and do better next time.

 

[JebKerman]

Drink the bugger and do better next time.

That’s what started the argument


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[Clint]

Sack her!

 

[chewie]

Try giving it a third week, with the heat as it is most of that pop could well be unabsorbed co2, chill the bottles well so that the beer starts to take co2 back in.

 

[simon12]

I have found most beers have carbonated in a week but a few for no obvious reason have taken 3+ weeks.

 

[JebKerman]

I have found most beers have carbonated in a week but a few for no obvious reason have taken 3+ weeks.

I've found that with most batches as well (within 1-2 weeks) Although I did reduce the sugar to just 1 carb drop in this batch as the last batch I did with an extra 1/2 tsp of sugar gave some impressive fountains when they were opened.

I'll take Slid's advice and try popping some more sugar in and quickly re-sealing the swing tops

 

[Duxuk]

Last year I had the same thing when I tried a saison yeast. My usual amount of sugar left it with no real sparkle. I had to uncork and add more sugar, which did the trick.