Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Mead Forum > questions for sima (finnish)

Reply
 
LinkBack Thread Tools
Old 01-28-2009, 01:46 AM   #1
wilbanba
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Posts: 85
Liked 1 Times on 1 Posts

Default questions for sima (finnish)

recently made sima (swedish & finnish)
found that initial carb was good but as more was consumed the carb decreased
even at room temp
is there a trick to keeping the carb up? change container size perhaps?
thanks

__________________

Last edited by wilbanba; 01-28-2009 at 02:03 AM.
wilbanba is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2009, 02:42 PM   #2
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,651
Liked 133 Times on 126 Posts

Default

The only way to keep a beverage carbonated is to re-pressurize the container each time. One of the reasons people will bottle meads in smaller bottles.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2009, 04:06 PM   #3
wilbanba
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Posts: 85
Liked 1 Times on 1 Posts

Default completing fermentation

also interested in completing the fermentation
is the use of an airlock the only way to verify this?
so far ive been using the "folk" raisin method - by putting 6-10 raisins in each container and consuming when all the raisins float - but im guessing this just indicates when the CO2 in solution is at equilibrium with the CO2 in the headspace.
thanks much

__________________
wilbanba is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2009, 07:57 PM   #4
Tusch
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Spring Valley, Ohio
Posts: 1,381
Liked 9 Times on 7 Posts

Default

An airlock is used to allow the co2 to escape without allowing oxygen, flies or any other unwanteds in.

A hydrometer reads the specific gravity of a liquid, which is the only sure fire way (other then other SG instruments) to know the alcohol percentage as well as when fermentation is complete.

__________________
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port
Tusch is offline
 
Reply With Quote Quick reply to this message
Old 01-29-2009, 04:37 AM   #5
wilbanba
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Posts: 85
Liked 1 Times on 1 Posts

Default under pressure

Quote:
Originally Posted by Tusch View Post
An airlock is used to allow the co2 to escape without allowing oxygen, flies or any other unwanteds in.

A hydrometer reads the specific gravity of a liquid, which is the only sure fire way (other then other SG instruments) to know the alcohol percentage as well as when fermentation is complete.
yup thats what i meant
thanks for the help
now i actually want to keep the CO2 and also fully ferment
how do i use the hydrometer to verify when fermentation is complete?
im having a hard time figuring out when ferm has stopped since i have no visible means to know when CO2 production has slowed or stopped (airlock)
__________________

Last edited by wilbanba; 01-29-2009 at 04:40 AM.
wilbanba is offline
 
Reply With Quote Quick reply to this message
Old 01-29-2009, 12:37 PM   #6
Tusch
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Spring Valley, Ohio
Posts: 1,381
Liked 9 Times on 7 Posts

Default

Do you have it sealed airtight? I am really confused what your setup is. You must let the co2 escape in fermentation. If you are wanting carbonation, you still let the co2 out and fermentation to complete. When fermentation is complete, you add a bit more sugar to it, bottle away in a pressure proof container, such as a beer bottle or champagne bottles.

__________________
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port
Tusch is offline
 
Reply With Quote Quick reply to this message
Old 01-29-2009, 06:30 PM   #7
wilbanba
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Posts: 85
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by Tusch View Post
Do you have it sealed airtight? I am really confused what your setup is. You must let the co2 escape in fermentation. If you are wanting carbonation, you still let the co2 out and fermentation to complete. When fermentation is complete, you add a bit more sugar to it, bottle away in a pressure proof container, such as a beer bottle or champagne bottles.
yes its sealed
i let the whole batch room ferment in an open container for 12 hrs
then i bottle it up tight and ad a touch of sugar and let it continue

how do i know when ferm is complete?

thanks for the help im refining my process as i go
__________________
wilbanba is offline
 
Reply With Quote Quick reply to this message
Old 01-29-2009, 07:28 PM   #8
Tusch
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Spring Valley, Ohio
Posts: 1,381
Liked 9 Times on 7 Posts

Default

You only let it ferment for 12 hours? Is this standard practice for sima? I am not familiar with it. If it is normal, then I have no idea what to tell you, you need to talk to someone that knows what the specific process is. What exactly is it? What is the recipe? Where did you get the instructions?

You need a hydrometer to confirm a complete fermentation.

__________________
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port
Tusch is offline
 
Reply With Quote Quick reply to this message
Old 01-29-2009, 07:40 PM   #9
jezter6
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2006
Location: DARLINGTON, MARYLAND
Posts: 4,312
Liked 14 Times on 14 Posts
Likes Given: 1

Default

Look it up on the web Tusch - it's a non/low alcohol sugar-water.

IE: Water, sugar, lemons, raisins, enough yeast to bottle carb.

It's halfway between hooch and ...hooch.
I don't know HOW this is in the mead section

__________________
http://www.survivalsupplyhq.com

Last edited by jezter6; 01-29-2009 at 07:42 PM.
jezter6 is offline
 
Reply With Quote Quick reply to this message
Old 01-29-2009, 07:55 PM   #10
Tusch
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Spring Valley, Ohio
Posts: 1,381
Liked 9 Times on 7 Posts

Default

Sounds like homebrew soda. In that case, I suggest going into that section to get better answers. You could keg or put it in smaller containers, that way you open more bottles, but each one is carbonated.

__________________
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port
Tusch is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Rye beer w/ Juniper...Like Finnish Sahti? Kitchi Gumee Recipes/Ingredients 8 09-12-2008 12:00 AM
PID questions beerthirty DIY Projects 12 05-27-2008 12:49 AM
First AG questions Matt Foley All Grain & Partial Mash Brewing 7 04-28-2008 02:04 PM