12 Points, 3 Weeks

After carefully culturing some wild persimmon yeast from 20mL to ~750mL I had high hopes of developing an awesome Pale Ale. The first week fermentation went well. The batch dropped 10 points. The next two weeks it dropped two points. A week ago I pitched some American Ale yeast 1056 to get the gravity up. What's going on here? Has the fresh yeast been eaten by wild yeast? The carboy has a foam layer but the gravity has stabilized. Resting at 1.5% ABV this is malted soda not beer. The wort is slightly tart but malty sweet with an apple, pear, and grape aroma. I'll continue the yeast research.

Works Cited:
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