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How long has it been since you pitched? I started at 1.070 and pitched my starter last night. Tonight I'm at 1.060. Still have the foam head though.

You may want to try some sparkaloid in it later before bottling. I bought some at my Lhbs for my first batch of sp. I had five gallons of strawberry about a month out from bottling and decided to try it.....man did it clear it up! Might want to give it a try if you have problems clearing.

I'm doing a starter with my sp by adding my must to my slurry a little at a time and I have the same foam head. I have 9 cups of must in now and my airlock is bubbling every 10 seconds, so something is going on in there. This is my first batch of sp and I'm not used to such a slow starting...

I haven't tried it but I did read a thread on here somewhere about it. Seemed to remember them trying to figure out how much real lemon juice should be used in place of RealLemon juice.

Ok. Thanks for the help daze.

No I haven't added any lees yet because the recipe said to wait 24 to 48 hrs before adding it. I realized I added too much lemon juice before it was time to add lees. I've added 3 cups of the sp must to the lees in the carboy to see if it will kick off. Should I add some nutrient?

I have a bigger problem now. I started my sp last night and realized, after I dumped them in of course, that my lemon juice bottles were 48 oz instead of 32 oz. So essentially I already have all 3 bottles of lemon juice in my must at start. Any suggestions on how to get this fermentation to...

I have a blueberry wine that has fermented dry in a secondary. Can I use the slurry for skeeter pee or does it have to be from the primary?

I think your fine. Leave it in secondary for 3 or 4 weeks and then rack it again. Your yeast will only tolerate a certain amount of alcohol before it stops producing. It should start slowing soon.

I have had several of them. They are great for smoking and grilling. It's really hard to overcook with this smoker and I never use a thermometer. We use it more for grilling because of the convenience. No flare ups.....my 11 yr old cooks burgers on it sometimes. You can't burn anything!!! Toss...