Jasmine Update

We think Jasmine may be suffering from a stuck fermentation, which means just that: the current alcohol content is at about half of what it should be, and the yeast seems to have stopped fermenting. We're looking into it, and I'll let you know. Our option now is to just give it a good shake/stir and try to rouse the lazy yeasties back to work. If that doesn't make a difference, we'll have to pitch another kind of yeast, likely champagne yeast, which has a tolerance for high alcohol contents, since it's a possibility that our yeast just can't handle the higher alcohol content. That seems unlikely since the yeast we used is made specifically for high gravity beers. If that's the case, we got seriously boned by the yeast company.

I'll keep you all posted.

Sam