Add the O2 in a starter then pitch the starter after the yeast has setteled out. You'll get through the growth phase, increasing your cell level. They may try to repopulate the carboy but you're only using them to carbonate with right? I won't really matter.
Asorbic Acid (citric acid or vitamin C) is a color preservative that prevents oxidation. Without it the juice or cider will turn brown unless fully filtered.
Cider is unfiltered and contains some pulp.
Juice is filtered.
That's only 6.7 imperial pints per day. I don't think that's excessive at all.
As a matter of fact, before I had to grow up and become responsible and all, that was just about my daily consumption. It's the RAF boys that were packing down 10 imperial pints per day that I had some trouble...
I would use a chest freezer with a temp control for a lagering chest. A refrigerator would have difficulty holding 32 degrees in the summer if at all.
Either way you go, you'll need the temp controler to step it down in temp 2 degrees per day.
I would definately put a filter in line if pumping air. You'll be blowing mold spores and airborne bacteria if you don't.
You can get inline filters here: http://www.northernbrewer.com/aeration.html
I use one with welders oxygen.
It's one of the best things you can do for your yeast...
This is what I was able to come up with:
http://en.wikipedia.org/wiki/Isinglass
http://en.wikipedia.org/wiki/William_Murdoch
British Isinglass
In 1795 Murdoch developed a replacement for Isinglass, a precipitate made from sturgeon used in the clarifying of beer to remove impurities...
Having never compared identical brews done with both fermentation procedures, I can't really say for sure.
I use a 6.5 gallon carboy for my primary fermentation and get blow-off through my blow-off tube only about 25% of the time. Every beer I have brewed has met or exceeded my expectation...
No need to the error if you'll study up and pay attention.
If you're not sure, look it up here: http://www.howtobrew.com/intro.html
Anything you don't understand, Ask us.
Just like BeeGee said, you want to cool before any aeriation takes place. Cool it in your kettle before straining it to the primary. Yes, stir your yeast in wether it's a starter, or dry.
God Bless! Wishing the best for you, mom, and new baby.
For the record, you'r grapes is just the starter, you pitched into the primary and soon, very soon, you're transfering to secondary. Still lots of work to do my friend.
Sorry, I missed something in your initial post. It's already been 10 days then go ahead and transfer it to the secondary. You don't need to wait any longer.
Glad to help.
Just siphon it over taking care to avoid any splashing. Leave the trub in the bottom of your primary fermenter. Then put an airlock on your secondary.
It won't hurt to leave it in the primary for a full week before doing this. Just let it sit for a few more days and then transfer it to the...
Yes, the concentrated mash will incerase the density of enzymes and can speed up the conversion. Just make sure you stir it well to avoid any dry spots and be sure to double check that your temp has setteled at the target temp. Remember that less strike water will require a higher temp to...
Sounds like you need a new hydrometer. It shouldn't sink out if you've got enough volume in your tube.
You need to take a final SG reading to determine if it's finished or not. Starting at 1.070, I'd expect it to finish somewhere around 1.020 or so. If you're there, you're done.