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Well, after a week I don't have much evidence of fermentation in my sham-pagne. SG is 1.040 (down from 1.042) and pH is 3.09 - not as low as Rice_Guy would like, but not as high as I feared.I moved it to a warm room to see if I can start it, but I am leaning towards putting this one down to experience and starting afresh with some fresh flowers and sugar, this time pitching some good active yeast+yeast nutrient.
Well, after a week I don't have much evidence of fermentation in my sham-pagne. SG is 1.040 (down from 1.042) and pH is 3.09 - not as low as Rice_Guy would like, but not as high as I feared.
I moved it to a warm room to see if I can start it, but I am leaning towards putting this one down to experience and starting afresh with some fresh flowers and sugar, this time pitching some good active yeast+yeast nutrient.
