Well guys I brewed a wit over a week ago which I dubbed the "half wit" because of the 50% attenuation (FG 1.020).
So I ring the HBS and the dude says sure, I've got this stuff called "fermentation modifier". I bring it home and squirt a few drops in the stuck ferment (less than the recommended dose).
Two days later I took another SG reading and it is well under 1020 (I couldn't say exactly because I was in a hurry and there was a bit of a head on the sample). Furthermore it is beginning to taste very dry. It sounds like the fermentation modifier has done its job too well - I presume by converting starches to sugar which the yeast has gladly gobbled up.
Now I don't really want my homebrewing to turn into industrial chemistry but apart from tasting a little too dry, this wit tastes good and I would like to make it a little sweeter.
So what unfermentable sugars (preferrably not artificial style) can I throw in the cut back on the dryness?
So I ring the HBS and the dude says sure, I've got this stuff called "fermentation modifier". I bring it home and squirt a few drops in the stuck ferment (less than the recommended dose).
Two days later I took another SG reading and it is well under 1020 (I couldn't say exactly because I was in a hurry and there was a bit of a head on the sample). Furthermore it is beginning to taste very dry. It sounds like the fermentation modifier has done its job too well - I presume by converting starches to sugar which the yeast has gladly gobbled up.
Now I don't really want my homebrewing to turn into industrial chemistry but apart from tasting a little too dry, this wit tastes good and I would like to make it a little sweeter.
So what unfermentable sugars (preferrably not artificial style) can I throw in the cut back on the dryness?