nukinfuts29
Well-Known Member
Gimme a while and you can have a pic of mine. It's just not there yet.
nukinfuts29 said:Relax, Don't Worry, Have A Home Brew.
I can do one of those. Still has quite a ways to go, too sweet yet but moving along nicely.
I pitched mine with Nottingham on Friday, since that was all the "spare" yeast I had, and I didnt really feel like driving 20 miles to the LHBS just for a yeast run. So far it has been slow to start. There is definitely some activity, the lid on the bucket kind swells after 2-3 hours, but there has not been any airlock activity. The airlock is floting, so I have a feeling that it is bubbling, just at a significantly slow rate. It hasnt been very long, so I am going to stick it out and see what happens. At what point should I consider repitching, or is there anything I can do to help it along? I am kind of thinking maybe make up a warm sugar/water solution, take a sample from the batch, and create a second "starter" assuming that the sample has enough viable yeast, of course. Good learning experience, I suppose.
scotched said:My 2nd batches (earlier in this thread) used:
10 cans concentrate, 10lbs sugar, US-05 *started* + EC-1118 *finished*, 90 day ferment. The result was a sweeter, highly alcoholic. I think my yeast morphed and couldn't finish.
My 3rd batch (started yesterday) will use 8 cans limeade, 6lbs sugar, and nottingham. I wonder if notty will kick through the entire batch.
If it doesn't, do you think a wine yeast like Cuvee or Cote de Blanc could finish it the way EC-1118 does? I want to avoid EC-1118 if I can.
My 2nd batches (earlier in this thread) used:
10 cans concentrate, 10lbs sugar, US-05 *started* + EC-1118 *finished*, 90 day ferment. The result was a sweeter, highly alcoholic. I think my yeast morphed and couldn't finish.
My 3rd batch (started yesterday) will use 8 cans limeade, 6lbs sugar, and nottingham. I wonder if notty will kick through the entire batch.
If it doesn't, do you think a wine yeast like Cuvee or Cote de Blanc could finish it the way EC-1118 does? I want to avoid EC-1118 if I can.
Walmart fruit is cheaper lol.
Strawberry would probably be awesome.
Why or for what reasons would you want to avoid EC-1118? Just curious.
theres no reason notty shouldn't handle the entire batch
The one I pitched on a fresh packet of notty finished out at 1.000 when I forgot to check.on it
scotched said:My 3rd batch (started yesterday) will use 8 cans limeade, 6lbs sugar, and nottingham. I wonder if notty will kick through the entire batch.
nukinfuts29 said:11oz
Strangelove said:Howdy,
I can't get mine to ferment. I've added Montrechet twice over 2 weeks and...nothing. The only thing I've done differently from the OP is skipping the yeast energizer and nutrient since I don't have any.
If that's the problem can I just dump them in?
Thanks.
Well I'm using Nottingham, they don't need training. They are to yeast what Mexicans are to day laborers
Recipe is Ed's to a T
Yes. If I was going to do it again I would use Montrachet cake with nutrient and energizer.
You need those, it is extremely acidic and has a staggering amount of sugar in it.
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