Adding tincture jump started secondary fermentation?

Discussion in 'Homebrewing' started by Bryan12345, Nov 12, 2017.

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  1. Bryan12345

    Bryan12345 Initiate (0) Mar 17, 2016 Texas

    Just wanted to get your thoughts.

    I have two gallons of porter which were in primary fermentation, and then I split them in half. I added a "bourbon barrel" tincture of toasted oak chips and bourbon to one gallon in the secondary and just straight racked the other gallon to secondary. The gallon without the tincture is ready to bottle. The gallon with the oak chips is still, after 5 days, producing tiny bubbles. There couldn't have been THAT much fermentable sugar in BOURBON, could there? I've given each batch a swirl every day to make sure that the fermentation's not stuck.

    Ideas?
     
    #1 Bryan12345, Nov 12, 2017
  2. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    No, the oak is providing some nucleation sites for the CO2
     
    #2 GreenKrusty101, Nov 12, 2017
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