thejudge said:One packet per 2l would be kinda strong lol. Treat it as a wine(since it is) and you'll be good.
Lol I wouldn't know if you could re-fridge wine, the bottles always gone that night.
thejudge said:One packet per 2l would be kinda strong lol. Treat it as a wine(since it is) and you'll be good.
Acyr90 said:Lol I wouldn't know if you could re-fridge wine, the bottles always gone that night.
Pic of my latest 10 gallons (in my new 20g fermenter!) and my brew buddy who does not understand what the noise is.
I picked these up from a guy who worked in a pharmaceutical plant. They work great for any number of things and since they are FDA pharm grade they meet (or exceed) food standards.
If this works out well I may have to go to making just one 20-gallon batch a year and calling it good.
Awesome creamy! :rockin: some times patience is the best ingredient. Now I wonder which yeast strain took off. The notty or your slurry.
Nice barrel, I want one too!
So i let my SP go to long and it dropped to .985 before i added last nutrient and lemon juice. Whipped it good, but it has been very slow to take off again, it has built pressure but not rocking. Also I want to bottle carb, have been told to back sweeten and use yeast again before bottling.....does this sound right?
Here's what it looks like after 1/3 break:Pic of my latest 10 gallons (in my new 20g fermenter!) and my brew buddy who does not understand what the noise is.
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LBussy said:Here's what it looks like after 1/3 break:
Video Link: http://youtu.be/jwesyCFo1pg
There is literally a small breeze out of the holes in the airlock!
Ehh, you could add more lemon juice to try and offset the sugar without having to add water? Or also add water, it's your skeeter pee.
And what is this post gravity reading you speak of? You don't just sweeten to taste and call it good?
Well, for the first batch I sweetened to taste and then took a gravity reading (it is in my notes somewhere) so that I could match it later. Unfortunately I sweetened this one without referring so much for best laid plans.
I do it with my ciders too so I can always get a similar taste or know what I need to do on the next one.
Whsoj said:Just do what I did screw up add to much water to original recipe. I'm about 2 inches from the top of a 6.5 gallon bucket
Is this supposed to be fairly light in color?
Well, it is set up and ready for the hydrated yeast addition tomorrow. Hydrometer reading where it should be, so maybe it won't be too much of a failure. We'll see how it goes.
Arpolis said:If it is as clear as you want then go for it. I am a stickler for clarity so I would probably degas and let sit a long while longer but that's me.
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