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01-20-2009, 12:57 PM
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#1
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Junior Member
Join Date: Aug 2008
Location: Washington
Posts: 3
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When to rack the 1st time.
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I have a 5 gal batch brewed on 5 jan from 10lbs honey, 11.75 oz Blue Agave (sucrose), 2 LBS vanilla syrup (mostly corn sugar). Well, it's past the two week mark and my airlock is bubbling at a constant 7 to 8 seconds. Do I give it another week or rack again to eliminate the lees?
Thanks,
Mike
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01-20-2009, 01:35 PM
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#2
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Senior Member
Join Date: Jun 2008
Location: Montana
Posts: 4,594
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It's up to you, but I'd wait a while, like till Feb. 5th & depending on how thick the lees are & the type of yeast, I might wait longer still. Regards, GF.
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01-20-2009, 02:30 PM
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#3
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Senior Member
Join Date: Nov 2007
Location: Spring Valley, Ohio
Posts: 1,370
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Do you have a hydrometer? What was the SG and what is the current SG?
__________________
Meads: Leap Year, MAOM, Habanero/Serrano Capsicumel \m/ Oo \m/, Show Mead for Berry Melomel and Cinnamon Vanilla Metheglin
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Trader Joe's Triple Berry Wine for SWMBO, Cherry Port, planning my Black Currant Vanilla Wine, Banana Wine
Quote:
Originally Posted by Snuffalupagus
the idea of homebrew is to make something that tastes better, is better for you, and reflects your personal tastes better than a commercial brew... not to power your lawmower
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01-21-2009, 02:22 AM
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#4
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Junior Member
Join Date: Aug 2008
Location: Washington
Posts: 3
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original gravity was 1.08; haven't cracked the seal since I pitched the yeast on the 5th (despite the nagging urge to do so)
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01-21-2009, 04:32 PM
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#5
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Senior Member
Join Date: Nov 2007
Location: Spring Valley, Ohio
Posts: 1,370
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Well its up to you, if primary fermentation has slowed significantly, then it it probably somewhere in the 1.000-1.020 range already. Personally, if I have the time, I would rack once the bulk of fermentation is complete. When you do, make sure to take a new sg reading, so you can get an idea of where it is. Once its in secondary, considering racking whenever a decent amount of lees build up, that should help it clear quicker.
__________________
Meads: Leap Year, MAOM, Habanero/Serrano Capsicumel \m/ Oo \m/, Show Mead for Berry Melomel and Cinnamon Vanilla Metheglin
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Trader Joe's Triple Berry Wine for SWMBO, Cherry Port, planning my Black Currant Vanilla Wine, Banana Wine
Quote:
Originally Posted by Snuffalupagus
the idea of homebrew is to make something that tastes better, is better for you, and reflects your personal tastes better than a commercial brew... not to power your lawmower
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01-22-2009, 11:09 PM
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#6
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Senior Member
Join Date: Jan 2007
Location: Minnesota
Posts: 160
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I like to rack when the fermentation is still a little bit active so that the oxygen in the secondary is soon pushed out and replaced with CO2.
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01-24-2009, 11:51 PM
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#7
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Junior Member
Join Date: Aug 2008
Location: Washington
Posts: 3
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good point waboom!!.
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01-25-2009, 05:10 AM
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#8
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Member
Join Date: Jan 2009
Location: Seattle, WA
Posts: 30
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If you've got access to CO2, don't worry about that. You want the gravity down to at least the final quarter (that is between your original and desired final gravity). Mead is fine for 3 months. I usually don't rack the primary until 2 months and then every 3 months after that. Wait at least until mid feb, then rack and if the gravity is still high, add some yeast energizer or fermaid K
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