Twelve days ago I pitched my yeast in to two batches of ginger wine (different yeasts, different batches). For a few days fermentation was going well and the air lock was producing lots of bubbles and it was all good.
I've just checked on progress to see the water level in the air lock has risen; in the image, the yellow line is (approximately) where it originally was when bubbling away, now the water level is at the purple line.
Has the fermentation stuck?
They've both been in the same area with two other batches which are still fermenting away.
- LCD stick on thermometer: 22°C (71.6°F)
- Inside the demijohn: at 23°C (73.4°F)
Current gravity: 0.096*
*That is, if I'm reading this correctly as the hydrometer is almost fully submerged and the reading is above the 1.000 line. It seems unlikely as my calculations put that at 158% ABV!