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can beer yeast ferment only half the sugars?
Yeast may have been too old.
At 22 C it fermented slowly for upto 2 days only, popping every 5 seconds or so.
I will take Final Gravity reading before bottling to estimate if all sugar is fermented, but wonder if adding a new yeast may be necessary.
But can beer yeast ferment only half the sugars?
That is really all I need to know.
2 Answers
- 10 years agoFavorite Answer
If your old yeast was bad, you can put new yeast in and it will work, this happens because Yeast itself will multiply quickly, so if there was any good yeast in your first batch you would have had regular results; putting new yeast in will fix your problem if it was the yeast in the first place. If it wasn't the yeast you may have another problem which could be anything from Temperature to ingredients to another variable we didn't think of.
But to be more strait forward, Yes, if the Yeast was bad, putting more active yeast should cause your beer to start fermenting this time.
Source(s): Home Beer and Wine Making Enthusiast - Richard EnglishLv 710 years ago
If the yeast got going, old or not, then it would ferment all the sugars. New yeast is being made all the time. If your fermentation is stuck then it could be for all sorts of reasons - possibly it's too warm. But it might simply be that all the sugars have all been converted. If your hydrometer reads zero of close then all the sugar has gone. Amd if the wine is not strong enough then you need to add more sugar (not more yeast).
