the Doctor wrote:crow wrote:Never seen that strain of yeast where do ya find it . Temp is the likely cause for it stalling and much less likely but possible is pH. Fermenting dry is no worries and if ya chasing a crisp scotch, Irish or Aussie style I'd say the dryer the better, in fact I put a dry beer enzyme in every mash not bourbon related as for those styles a see a sacch carryover as a bit of a fault or flaw but everyone is different :handgestures-thumbupleft: .
If you are talking about the Uvaferm... I think we source that from winequip Melbourne.
Doc
Can that stuff be used to restart a stuck UJ ferment or only neutral??