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I checked the hydrometer! It was at the FG. Anyway. I'm using 40oz bottles with screw tops and I've been venting the bottles a couple times a day. They're developing some serious pressure! How many more days should I keep venting before it'll be safe to let them carb up and finish off?

So.... here goes. I'm brewing a weizenbock. I have limited gear, so I had cut down a 5 gallon recipe in half. So now I have ~2.5 gallons of wort. That ferments. I check it after a while, and it reads dry on my hydrometer. So I rack to a 1 gallon and 2 half gallon jugs. A week or two later, I...

I just re-read the thread. What fun! I said some things wrong at certain points though. IDK what I was saying! Must've been the nature of the experiment if you catch my drift. hehe.

I think I'm going to get myself some boileezers and use them from now on in the secondary vessel to provide a nucleation site for the CO2. I noticed adding campden helps a lot, until it dissolves which is only a few minutes.

I started a cider on 12-12-12, I didn't rack it to a secondy vessel until 1/6. I noticed it still had a lot of carb, so I left the airlock on instead of capping it. More than a week later, I still see bubbles. I haven't measured the final gravity. But I know it's done. The cider is dry and...

What is the bottle corking device called and is there one that most people recommend?

These are all really fantastic posts! See why I asked the question? :) The mark of a good forum.

Who said I was worried? It's just the discussion I was interested in. :ban:

True, as pressure builds the balloon would become more permeable. However, the co2 coming off the must will be forcing CO2 gas upward, overcoming any and all Brownian motion and forcing the O2 back out. I've read the other answers and have to agree...

It seems to me that once fermentation stops, the solvation of atmospheric gasses combined with Brownian motion would allow oxygen to slowly enter over time, making an airlock inferior to a balloon which self seals once fermentation has completed. Thoughts?

Sure, but you should let it come back up to room temp. Ideally you want to pitch at the same temperature that your activated yeast is. So like 80-90 degrees. Room temp is fine though.

Mines smells a bit like vinegar. SG of 1.04 currently. I started on the 5th, and did a "slow pitch". Never activated the yeast. Just pitched it right in. I'm going to be pissed if this is vinegar.

I've got a mead in primary. 2 pounds of honey to 7 pints water. Added sugar to IG of 1.091 Running this with Lalvin K1-V1116. I've made plenty of wine before, but I'm not sure how long this mead is going to take to get through primary. That and I'm using an opaque bucket this time instead of...

Is there a reason commercial wine usually ships in green glass? Beer comes in brown glass because brown glass offers the best protection. Green offers some protection but not much. All other colors might as well be clear glass from what I read.

Reported for wrong section... Typically when people talk about "secondary fermentation" they are referring to the use of a second fermentation vessel in which to finish up the last bit of primary fermentation. There is in fact no such thing as secondary fermentation. There are 2 main...

Maybe I should start with yeast on grapes.... (I'm after wine yeast) My real problem is that I don't have a good means of storing yeast. Since yeast mutates so readily, I'm not sure if the effort is worth it.... The best I would be able to do is keep them in a jar. Pour out half the sample, add...

I have the ability to capture, culture, smear and select yeast during my bio lab in university. How does one select suitable colonies for culture? I have at my disposal some simple supplies such as hemocytometers, a few dies(such as would be used for staining nuclei, cell membranes, etc.) And...

I have wine yeast and opt not to use it.

Suit yourself. I think it's pretty decent. Especially for how little attention it requires. I do use Campden tablets. Helps a lot. Without them, it's pretty horrid stuff. Note however that I never did actually call it wine ;)

I've found that regular old Welche's grape juice, with an IG of ~1.096, pitched with fleischmanns bread yeast and allowed to run dry is actually pretty good straight out of the fermenter. The yeast cake is fairly cohesive, so simply decanting twice is adequate to remove almost all sediment...