I would think that by the end of the 6 pack it would be "up" to their level.Yep, I was trying to get down to their level hahaha
I would think that by the end of the 6 pack it would be "up" to their level.Yep, I was trying to get down to their level hahaha
I started my first batch on June 21st. Will be out of town until late July. Will bottling at 5 or 6 weeks after pitching be too early (assuming it's fully attenuated at that point)?
Hey all, hoping I can get some advice...
I've got a batch aging in the garage that's hit the 4 month mark and I planned on leaving it until september. Problem is that the garage is scorching hot now during the day and the carboy reads off the fermtape (my guess is low 80's).
1) Is it safe where it is so long as I stay within the yeast tolerance for temperature?
2) Does the temperature only matter during active fermentation?
For convenience, I'd like to leave it where it is if there will be little to no ill effect. But if need be, I can move some of the goods in my chest freezer and put the carboy up in there. Under normal spring/fall/winter weather conditions I'd just leave it be in primary where it site, but the temperature has me worried about autolysis and spoiling 3 months of patience!
1) Is it safe where it is so long as I stay within the yeast tolerance for temperature?
2) Does the temperature only matter during active fermentation?
For convenience, I'd like to leave it where it is if there will be little to no ill effect. But if need be, I can move some of the goods in my chest freezer and put the carboy up in there. Under normal spring/fall/winter weather conditions I'd just leave it be in primary where it site, but the temperature has me worried about autolysis and spoiling 3 months of patience!
I'm in Texas too and room temperature (77 to 69) depending on time of year and time of day has worked best for me.
I would never subject it to the wide ranges of temp in a garage.
I would age it at room temp in the house and I would age it off the yeast. 3 months is the max I leave it on the yeast at room temp, then bulk age in a keg.
Cheers,
EdWort
If it's stopped fermenting, it's probably ok. You might get a little fermentation, but it will likely be negligible to taste. That is, if the wild fermentation tastes good.I started a batch of this on 6/18, it looked easy and sounds tasty. I had it in a 5G bucket and just moved it to a 5G jug today as I wanted to use the bucket. I took a reading and the SG is at 0.994 right now so I think its done or almost since the SP is so low and nothing in the airlock yet.
Anywho - I am interested in some input as I am still new to home brewing. When I did the transfer there was a bit more space at the top of the jug than I like (a bit more than the 9-12-06 jug in the first post). I actually saved about half a bottle of apple juice for this situation. HOWEVER - I left that half bottle out on the counter, sealed, for two days without thinking about it. Oddly enough even though it was pasteurized it started to ferment on it's own. Wild yeast in the air I assume. I found it funny and actually topped it off with water and put it under and airlock and treated it as it's own, very diluted, brew. About a week ago it finished. I racked it once and it's completely clear now with nothing at the bottom sitting in my fridge. My question is - do you guys think it would be safe to use this extra diluted cider to top off my main batch? My only reason for hesitation is that it started fermenting on its own with wild yeast. Like I said it seems to have finished completely so I assume it's safe to use, but I would hate to introduce something this late that could mess it up.
I'm trying this out tonight and I can't wait. I've been wanting to get into brewing and wine making for a while and this seems like a good way to ease into it.
I have a couple questions before I start.
I'm stopping by the local HBS today and hopefully they have dextrose. If they don't and I have to use brown sugar should I be using light or dark? What's the difference in the end product between using brown sugar and corn sugar?
Should I be mixing everything in a primary bucket and then funnel it into my carboy before adding the yeast or should I just mix the sugar in the half full bottles of apple juice?
Brown sugar is made by adding molasses back to refined white sugar after they have been separated. Light brown sugar has less molasses added back then dark brown sugar.I'm trying this out tonight and I can't wait. I've been wanting to get into brewing and wine making for a while and this seems like a good way to ease into it.
I have a couple questions before I start.
I'm stopping by the local HBS today and hopefully they have dextrose. If they don't and I have to use brown sugar should I be using light or dark? What's the difference in the end product between using brown sugar and corn sugar?
Should I be mixing everything in a primary bucket and then funnel it into my carboy before adding the yeast or should I just mix the sugar in the half full bottles of apple juice?
This.Dunno about the sugar part but no need to sanitize and dirty a primary bucket to mix everything in. Mixing the sugar in the half full containers per the instructions works great and makes throwing everything together that much easier and quicker.
Hello new here, but I love this forum. Long time lurker.:cross: I just threw this together 2 days ago per the original recipe. Tonight it's burping like a thousand time's a minute. It's non stop. Sounds like a car ideling. Is this a good sign? I'm new to home brew anything so thought I'd ask.
Thanks.
Welcome, and yes. That's normal, even good.Hello new here, but I love this forum. Long time lurker.:cross: I just threw this together 2 days ago per the original recipe. Tonight it's burping like a thousand time's a minute. It's non stop. Sounds like a car ideling. Is this a good sign? I'm new to home brew anything so thought I'd ask.
Thanks.
I was able to find corn sugar and followed Edworts recipe exactly. After a day or so it began vigorously bubbling and has been for 3 days now. I have a 3 piece airlock on it filled with vodka. From what I understand vodka evaporates quickly and the more its bubbling the quicker it will evaporate. My question is, I will be gone for 5 days this coming weekend. Will I be ok leaving the airlock or do you think it will dry out before I come home?
I was able to find corn sugar and followed Edworts recipe exactly. After a day or so it began vigorously bubbling and has been for 3 days now. I have a 3 piece airlock on it filled with vodka. From what I understand vodka evaporates quickly and the more its bubbling the quicker it will evaporate. My question is, I will be gone for 5 days this coming weekend. Will I be ok leaving the airlock or do you think it will dry out before I come home?
Leadgolem said:I've got a gallon of a batch I ran out of bottles for in a musselmans plastic apple cider jug. After 6 months in the jug, I've got a hint of cardboard. The same batch in glass does not have this flavor.
It's up to you, but if you're not going to drink it within 6 months or so I'd bottle in glass if I could.
If the original recipe calls for 2 lbs in a 5 gal batch, that is 32 ounces of dextrose, right (16 ounces to a pound)? divided by 5 gallons, that is 6.4 ounces per gallon. so you should use 41.6 ounces in a 6.5 gallon batch, or about 2 and a half pounds. That is what I use in my 6.5 gallon batches.I am going to be working with a 6.5 gallon Carboy, I understand (or think to understand) that the mesurements are .4 (4 ounces) of Dextrose to every gallon. So for 6.5 Gallons would 3 pounds of Dextrose suffice or will it effect the taste ("tart" as I read two posts up)?
Is there an OG/SG that anyone possibly has to ensure consistency and accuracy? (used the search option couldn't find it)
Also, is the measurement moved to a full cup of Dextrose for bottling or does it stay at 3/4s? Thanks!
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