bri11oh34d
Active Member
- Joined
- Oct 6, 2008
- Messages
- 26
- Reaction score
- 2
Let me give you the vitals...
- Started with fresh pressed juice with gravity of 1.042
- Added enough pure cane sugar to get me to 1.059
- Tossed in S-04 and the bubbles began
- After 1 week the gravity was down to 1.038
- After 2 weeks the gravity is now down to 1.026
I'm still getting a bubble every 7-8 secs in the airlock and there is clear activity in the bottle but this seems to be going awfully slow...my friend started about 3 days after me with store bought clear juice, brown sugar, and montrachet red star and was down to about 1.000 after a week...
Any need for concern here?? I'm sort of worried that I may not have stirred the sugar in well enough at the start and there was actually more sugar in the fermenter than the hydrometer said...
It also tastes a tad funky...but that could be a result of it still fermenting, having a bunch of residual sugars yet and minimal alcohol content...
I imagine I have no need to worry but wanted some expert feedback here...
thanks
- Started with fresh pressed juice with gravity of 1.042
- Added enough pure cane sugar to get me to 1.059
- Tossed in S-04 and the bubbles began
- After 1 week the gravity was down to 1.038
- After 2 weeks the gravity is now down to 1.026
I'm still getting a bubble every 7-8 secs in the airlock and there is clear activity in the bottle but this seems to be going awfully slow...my friend started about 3 days after me with store bought clear juice, brown sugar, and montrachet red star and was down to about 1.000 after a week...
Any need for concern here?? I'm sort of worried that I may not have stirred the sugar in well enough at the start and there was actually more sugar in the fermenter than the hydrometer said...
It also tastes a tad funky...but that could be a result of it still fermenting, having a bunch of residual sugars yet and minimal alcohol content...
I imagine I have no need to worry but wanted some expert feedback here...
thanks