Recent content by d-will11

First batch is bubbling away in the carboy. I started a second batch a few days ago. 1st SG=1.085 2 days afterSG=1.064 and 2 days later, today, I checked the SG and it was down to 1.000 (still in the primary). I racked it because I know it still has to settle out and everything, but is it a...

At what SG level do you suggest that I transfer into a carboy? Thanks for all of the help everyone.

The bubbles aren't really forming on their own. The batch fizzes a lot when I swirl or stir it, but otherwise isn't doing anything. I feel like it should be more active on its own (between stirs).

I guess i'm just worried that it will be jet fuel haha :drunk:

Day 4: I heated it up and there were still tons of bubbles. I shook the sample and kept letting off the carb (like a soda) until it was flat. The reading was 1.084. I think I screwed it up though. I had made a starter and added it after I got the first specific gravity. So after I added the...

I tried to take a specific gravity today from my primary. It has been 2 days since I started it. There are so many little bubbles that the SG is showing that it is even higher than the original. I'm not sure what to do. Will the bubbles calm down in a few days?

I went to take my SG on day #2 and the SG is higher than what I started with. The guy from my local brew store gave me Red Star Champagne yeast for this batch. Its bubbling a lot, and I think the SG is inaccurate because of all the bubbles. Is this common? What should I do?

Update: it has been almost a full 24 hours since pitching the starter. It is bubbling a lot! Looking good!

Good idea regnarrenill. I'll have to keep my eye out for it. Side note on my batch going right now, I added the starter this morning and there still isn't activity. Does it usually take more than a day to get going after adding the starter to the primary?

For my next batch, i'm going to do a welch's white grape peach. I'm going to wait until I move the lemonade to the secondary. Then, i'll start the other one.

I'm making hard lemonade (Yooper's recipe) in a 1 gallon batch. I think it started out pretty well. I made a starter and got up to a few cups with some serious foam building, and I added it to the must 12 hours after making it. OG was 1.080. So exciting!!:D

I'm still waiting on a hydrometer and fermenting bucket, but I hope to get my batch of hard lemonade started wed. I just wanted to ask if I should split my yeast packet between the 2 1 gallon batches that i'm doing OR should I use a whole packet with each gallon?

I just can't help but love the look of them. I felt like they were an easy bottling option for me to start with. The homebrew store that I went to in my area didn't have the larger capping bottles or capper left in stock. I definitely plan on having more than 1 bottling options in the future...

I was just checking out the link you posted with all of the fruit wine recipes. Not sure if I missed it along the way, but do you happen to know if the recipes are for a 1 gallon batch?