Champagne yeast help

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Champagne yeast help

Postby medic brewer » Tue Mar 06, 2018 4:13 pm

How long does EC-1113 champagne yeast ferment for? It's been 2 weeks now and not getting much gravity change. Still have some airlock activity, but real active.
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Re: Champagne yeast help

Postby medic brewer » Mon Mar 12, 2018 7:07 pm

OK I ended up re-pitching the yeast tonight and had an instant noticeable increase in airlock activity.
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Re: Champagne yeast help

Postby Anthony » Mon Mar 12, 2018 10:58 pm

If we are talking beer, it is highly unlikely Champagne yeast will do much. While it can resist the pressures of higher alcohol environments, it can’t ferment maltotriose, so it’s utility in unsticking a fermentation is pretty limited.

More likely is that all the little crumbs of yeast displaced entrained co2 and you got a rush of “activity” as a result.
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Re: Champagne yeast help

Postby medic brewer » Tue Mar 13, 2018 6:40 pm

I was using it for a Henry's Hard Soda Clone. Started off with basically a boiled sugar water. OG was 1.07, the last reading I got last night before re-pitching was 1.05
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Re: Champagne yeast help

Postby Anthony » Tue Mar 13, 2018 10:25 pm

Ah well in that case, ferment away!
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Re: Champagne yeast help

Postby medic brewer » Thu Mar 15, 2018 9:39 am

Thanks Anthony, but I seem to be having a problem with it fermenting or I think I am. The gravity doesn't seem to be coming down and the activity level isn't the greatest. Does this strain of yeast take a long time to finish fermenting?
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Re: Champagne yeast help

Postby Anthony » Thu Mar 15, 2018 12:23 pm

It can be pretty slow to finish. You might try and take out about a pint of the soda, dilute it with a bit of sterile water, and proof more yeast in it.. then toss the resulting foamy yeast back into the soda and see if that will help.
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Re: Champagne yeast help

Postby medic brewer » Sun Mar 25, 2018 9:43 am

Well I got tired of waiting any longer and decided to keg today. The FG got to 1.038 and ended with an ABV of 4.2% right at where the Henry's brand is, so I am ok with that.
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