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01-12-2012, 01:29 AM
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#1
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Junior Member
Join Date: Jan 2012
Posts: 24
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Noob question for concentrate wine
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Made a simple juice solution, 3 concentrate and 3 c sugar water, 1 gal total. started yeast (bourgovin rc 212) at 106F, put everything into glass bottle at temp of 98. Should I place airlock right away or just cover with cloth/napkin for a 7 days then stir up and airlock?
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01-12-2012, 01:31 AM
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#2
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Junior Member
Join Date: Jan 2012
Posts: 24
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Quote:
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Originally Posted by flyinpig
Made a simple juice solution, 3 concentrate and 3 c sugar water, 1 gal total. started yeast (bourgovin rc 212) at 106F, put everything into glass bottle at temp of 98. Should I place airlock right away or just cover with cloth/napkin for a 7 days then stir up and airlock?
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Also, OG 1044 |
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01-12-2012, 12:21 PM
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#3
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Senior Member
Join Date: Jun 2008
Location: Fayetteville, NC
Posts: 548
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Temp seems a bit high for wine yeast, but give it a day or so at room temp and see if it takes off.
Just a loose cover to keep out the bigger bugs until it slows down, then airlock it.
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01-13-2012, 07:01 AM
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#4
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Member
Join Date: Jan 2012
Location: Fargo, ND
Posts: 79
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I airlock right away. Is there a reason to wait that I'm missing?
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01-13-2012, 11:35 AM
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#5
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Senior Member
Join Date: Jan 2010
Location: Minnesota
Posts: 238
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Some people leave a cloth on at first when fermenting in a bucket to get easy access early on for stirring/adding nutrients etc. This is especially done in mead. I would say go ahead and put on the air lock.
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01-13-2012, 11:39 AM
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#6
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Senior Member
Join Date: Jun 2008
Location: Fayetteville, NC
Posts: 548
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Loose cover gives the foam some place to go instead of building up pressure and causing a wine volcano. It also allows easy access to stir or punch the cap down.
Either way works...
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01-13-2012, 10:25 PM
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#7
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Junior Member
Join Date: Jan 2012
Posts: 24
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Thanks, I did go ahead and air locked with instructions to the wife to remove lock if we get to much foam. Action started within a couple hours, we are cooking along!
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01-14-2012, 01:52 AM
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#8
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Senior Member
Join Date: Sep 2009
Location: OHIO, ohio
Posts: 2,904
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Quote:
Originally Posted by DoctorCAD
Loose cover gives the foam some place to go instead of building up pressure and causing a wine volcano. It also allows easy access to stir or punch the cap down.
Either way works...
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wine volcanoes are cool...until you gotta clean em up.
__________________
Quote:
Originally Posted by Mikethepoolguy
I started brewing 69 days ago, 35 gal so far. SWMBO hasnt complained yet! Better than the hookers, gambling, and crack I used to do, I guess.
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BALDGUT BREWS
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01-28-2012, 12:30 AM
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#9
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Junior Member
Join Date: Jan 2012
Posts: 24
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So I checked SG last week, 1000, check it again today, 1040!? Pretty sweet still, but I am 99.9% sure that I did not err. when taking readings. What's up?
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01-28-2012, 12:38 AM
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#10
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Senior Member
Join Date: Dec 2010
Location: Pasadena, California
Posts: 322
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are you saying you went from 1.000 to 1.040?
__________________
Goonie's tube|soundcloud|
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Fermenting: Edwort's Wounded Knee IPA (no-chill), XH Limeade #3
Serving: nada
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