RugenBrau
Well-Known Member
Do most of you use campden if you are using fresh cider?
...it is so much better than apfelhooch.
okay I'm at 1.018. Think not much more is happening. Has been in there for 16 days. Think I should pitch the other packet of ec-1118 I have? I didn't make a starter last time, actually never have in my life.
okay I'm at 1.018. Think not much more is happening. Has been in there for 16 days. Think I should pitch the other packet of ec-1118 I have? I didn't make a starter last time, actually never have in my life.
Pitched the second one and it got bubbling a bit, hopefully enough to drop it down a few pointsI'm surprised. EC-1118 usually tears through everything. I do usually rehydrate it, though, following the directions on the packet. Not really a STARTER, per se.
Has anybody racked a new batch in on top of the yeast cake from another batch of graff?
Also, I didn't add any dextrose to the bottles for secondary fermentation. When I do my second batch, should I do this? What does this add exactly? I'm guessing it allows whatever yeast is left to continue to ferment drying out the beer and adding more carbonation? If this is the only thing it does, then I guess I don't need another addition as it's pretty dry as it is.
I am also getting a little bit of a sour note at the very finish- does anyone have any idea what could cause this?
I did not take a hydrometer reading before starting the fermentation process, but took it before we started bottling. It was at 1010- does this equate to the current alcohol content (I think 1.5%)?
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