Following my musings on the St Peters ruby red review thread, why do so many, myself included fail to achieve the stated abv on a kit? I generally seem to have plenty of action for up to 5 days, then the gravity just won't change. Even after a gentle stir and another week or two.
Temps are always in the 18-21ºC range.
I've read some say dry pitching the yeast kills some off, but surely if the sugar is there to feed on, what yeast there is will multiply.
*In my mind the kits have x amount of sugar, which will produce x amount of alcohol. Surely if made up to the given volume with water the abv should be pretty damn close. Unless for some reason the yeast can't feed on all the sugar, but then if the yeast has stopped doing its thing how does the brew undergo secondary fermentation?
Thoughts, experiences and opinions please...
Temps are always in the 18-21ºC range.
I've read some say dry pitching the yeast kills some off, but surely if the sugar is there to feed on, what yeast there is will multiply.
*In my mind the kits have x amount of sugar, which will produce x amount of alcohol. Surely if made up to the given volume with water the abv should be pretty damn close. Unless for some reason the yeast can't feed on all the sugar, but then if the yeast has stopped doing its thing how does the brew undergo secondary fermentation?
Thoughts, experiences and opinions please...