Wherry

[BackToBasics]

Hi guys,

I've had my wherry fermenting for two weeks now and I've just taken a hydrometer reading of 1.014. I was expecting it get down to 1.010 so I'm not sure what to do.

I started off at 1.042 and a 3.7% brew would be a little disappointing. Is there likely to be any life left in it if I give a few more days? I must admit there did seem to still be some pressure on the bucket lid when I took it off and I've been releasing the pressure every couple of days.

Hmmm, I think I've just convinced myself it's still fermenting. Is it usual for it to take this long? I guess it's been a little cooler than ideal...

The taster from the trial jar was promising though. Nice, light and a bit fruity with quite a bit of bitterness to the aftertaste. I can see why this is so popular.

 

[morethanworts]

You'll add about 0.2%ABV if you prime it with 80g sugar (assuming you've got 23L of it) so i make it 3.9 to 4% ABV in the end, the way I do it.

I brew Wherry to about 21.5 litres 1.045, pitch extra (rehydrated) yeast, and have previously got it down to 1.012, giving 4.5% with the priming - but your 4% beer should be lovely too, I wouldn't worry at all! :

 

[BackToBasics]

I'd forgotten about the extra from priming.

I think I've convinced myself to leave it overnight to see if there's anymore CO2 build up beneath the lid. If there is I'll give it a few more days. If not then I'll bottle and enjoy what I've got

 

[alawlor66430]

I'd be tempted to take readings over the next 4 days to see if it budges any, if you prime it heavy and it's still got a bit to go you could end up with a couple of bombs, best to trust the hydrometer over a few days.

 

[BackToBasics]

I'd be tempted to take readings over the next 4 days to see if it budges any, if you prime it heavy and it's still got a bit to go you could end up with a couple of bombs, best to trust the hydrometer over a few days.

Bombs would be bad (and a waste).

I'll do this then. Having just taken some other bits into the spare room there does seem to be pressure on the lid again already.