Woodforde Wherry – Has it stalled?

[Pablo_C]

Hi,

Just after some advice about the above. Put the kit on (brewed to 23 litres, no additives), on the 6th March, and at a constant temperature of 18 degrees, the brew has been fermenting. Checked it a couple of days ago, and it appeared to have stopped, apart from the occasional bubble here and there. So, I took a reading two nights ago, with the hydrometer reading 1.014. Took it again this morning, and it is reading the same – 1.014.

Unfortunately, I’m working without an OG, as my hydrometer smashed just as I was about to take the initial reading.

I would have expected the gravity to fall lower than this? Has it stalled? If so, will it need a re-starter yeast (is it worth it when the reading is as it is at 1.014?)?.

Any advice appreciated please.

Regards

Paul

 

[Andyhull]

I would say it's finished you have had a steady reading over a few days now so it's done.
Mine finished at 1014 too, they usually go down to around 1012 at best so it's time to bottle/keg it. :thumb:

 

[PD]

not worth adding a yeast starter as it 1014. I would give it a gentle swirl and a few more days.

 

[Chickpeanut]

I brewed a Woodforde's Wherry some weeks ago and it finished at exactly 1014, the same as yours. My gut reaction is that yours is finished too. I bottle primed and warm secondary fermented for 2 weeks and they've been in a cold cellar for about a month now. Honestly, it's a really good homebrew, and getting better as the weeks go by.

If I were you I'd be ready to bottle or keg now. I'm sure the yeast left in it will be fine.

 

[Stu]

I find that things often do this. My cider hasn't bubbled in quite a few days, but it's gone from 1020 to 1008. It's only been in for 10 days (and stalled for the first 3).

I've checked the air lock and it seems good.

 

[alawlor66430]

not worth adding a yeast starter as it 1014. I would give it a gentle swirl and a few more days.

+1 a wee stir and put it nearer a radiator for 4 days and you might get another couple of points down

 

[rpt]

If I remember rightly, the instructions say to bottle when it gets to 1014 or lower. Mine got to 1014. I wouldn't bother stirring it or anything like that - give it another couple of days for the yeast to clean up. If it's still at 1014 then you know it has definitely finished fermenting so you can bottle it.

 

[Andyhull]

If I remember rightly, the instructions say to bottle when it gets to 1014 or lower. Mine got to 1014. I wouldn't bother stirring it or anything like that - give it another couple of days for the yeast to clean up. If it's still at 1014 then you know it has definitely finished fermenting so you can bottle it.

+1 :thumb:

 

[Pablo_C]

Cheers for the advice chaps!

I was planning on transferring the brew over to a second FV to assist in clearing before bottling, which usually do, but I also have some finings....

I've never used finings before, should I bother?

Aso, planning on batch priming with Demerara Sugar. Never used this before ...should 90g be enough for the 23 litres?


Regards
Paul