I'm just trying to comprehend the "tastes pretty darn ok" remark. I admit I
can eliminate a 28 day kit maybe 2 to 3 months after it's start, but Kevin,
you've got guts to be consuming at this stage! LOL!

Good luck to you though, you sound like you're going in the right direction!

"Kevin" > wrote in message
om...
> Brew King Vintner's Reserve Reisling. Pitched yeast, OG of 84
> Ferment temp was a steady 68 deg. F. Exactly one week later, almost
> to the minute, the gravity was about 30. The instructions said that
> gravity should be about 10 or less by now. I put the carboy on my
> workbench and put a space heater underneath and have raised the temp
> to about 74 F over the last 24 hrs. I get foam that comes and goes.
> At one moment there's some foam, later the top is covered in foam,
> then there's no foam. It tastes good, similar to a vodka sour. The
> must is very opaque.
>
> Can I assume that my lack of attenuation was/is due to the ferment
> temp of 68 deg? It said I should keep it around 68-75. It's still
> bubbling away, hopefully still fermenting and not stuck/offgassing.
> Is it supposed to be very opaque? Instructions say to rack after it
> reaches 10 or less. Should I rack anyway or leave it until it's more
> attenuated? It looks like grapefruit juice but tastes pretty darn ok.
> As this is my first batch I have no benchmarks and need veteran
> experience.
>
> Thanks,
>
> Kevin