10-01-2014, 05:11 PM
Hey, thanks for the response.
No, I wouldn't call what I saw a 'very active' fermentation, but it was bubbling. There was obviously pressure built up in the bottle, and the cap was venting, but there was no real head that I noticed at any time. Now, however, its fairly still, so do you think there's a way to rescue/restart fermentation at this point? If not, should I use less sugar next time to avoid this situation? I'm guessing 2 cups sugar too much? I was hoping for a wine level (12-14%) abv.
No, I wouldn't call what I saw a 'very active' fermentation, but it was bubbling. There was obviously pressure built up in the bottle, and the cap was venting, but there was no real head that I noticed at any time. Now, however, its fairly still, so do you think there's a way to rescue/restart fermentation at this point? If not, should I use less sugar next time to avoid this situation? I'm guessing 2 cups sugar too much? I was hoping for a wine level (12-14%) abv.