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I racked this 9 days after leaving it in the primary bucket (April 7th). It is now the 20th and I have not seen one bubble in the secondary since racking. Is it actually done fermenting (for the most part) and just clearing now? Seems strange.

I am not worried about it. So I shall have patience. I have to. I'm a high school math teacher.

Hey y'all. I made a batch of Yoopers Welch's grape juice wine but used Welch's white grape pear instead. I started it on 8/18 and it took a second yeast packet to start fermenting (on 8/21). It is still quite yellow and is not showing any signs of clearing. I have never seen this with frozen...

Would you suggest converting this to an extract with sp. grains recipe? If so, what would that look like?

Thanks stratslinger

I washed US-05 yeast off of a Stone Ruination Clone per the excellent Yeast Washing thread here on HBT. I yielded 4 pint jars. Questions: Isn't 16 ounces of liquid yeast a lot for 5 gallons of beer? Can I split each between 2 - 5 gallon recipes? I ask this because if I did not harvest the yeast...

Thanks Arpolis. I'll give it a go.

I pitched a packet of expired EC-11118 into my Welch's White Grape Pear wine (based off of Yooper's Welchs Grape Juice wine) approx. 24 hours ago and there is absolutely no movement. Approx. how long should I wait to pitch another packet? Also, will a new yeast strain (Lalvin 71B-1122) create...

24,507 + 10 = 24517

Tis only a 2 gallon batch and what was left after squeezing was not a 3rd...gallon that is. Thanks yooper.

I transferred my zucchini wine to the secondary and the recipe (from Jack Keller) said to use the liquid from the squeezed fruit and veggies to top off after racking. Should I refrigerate this "top-off liquid"?

Thanks guys. I will probably just pitch it dry like I usually do. BTW it's for a carrot wine.

If a recipe calls for a starter using the following 1package Montrachet yeast 1 tsp pectic enzyme 1 tsp yeast nutrient 1 1/2 cups orange juice then does it not matter if the liquid used is cold? I was always under the impression that it should be warm to hot.

Is condensation a sign of oxygen? I know both water and carbon dioxide have oxygen, but will it do anything to the beer?

Thanks for the info Befus. Much appreciated on the quick responses.

Hercher - I actually put the primary ferm. bucket in a ice water bath to bring it down the day after the brew. My neighbor is creating a fermenting cooler as we speak, but temperature control in our century home is a *****.

Befus - Safale US-04

I have a Black Imperial IPA in the secondary right now and the temp (cannot control it) has been over 70 degrees consistently throughout primary fermentation (exploded: 1.093 OG), sometimes pushing 80. What are side effects of high fermentation temps? (other than exploding)

Euler's Identity, very nice. Brewer and a math teacher?