naeco
Well-Known Member
I just tried Pappers technique last Wednesday and 5 days later (monday) the juice went from 1.052 to 1.010 WOW
Now I'm pissed as I dont have any bottle and wanted to bottle at 1.012 and the brew shop is closed right now so it going to be even lower tomorrow morning. I guess I'll add sugar until I'm happy with taste and add priming after.
this is amazing as I'm used to fermenting freshly pressed with campted to complete dryness with the 1 year waiting period untill it's drinkable ... this technique is the **** !!!!
Used:
WalMart juice
S-04
yeast nutrient
combination of 1/3 dextrose ans 2/3 cane to get to desired gravity.
fermented at 22 degree
Thanks Pappers !
Now I'm pissed as I dont have any bottle and wanted to bottle at 1.012 and the brew shop is closed right now so it going to be even lower tomorrow morning. I guess I'll add sugar until I'm happy with taste and add priming after.
this is amazing as I'm used to fermenting freshly pressed with campted to complete dryness with the 1 year waiting period untill it's drinkable ... this technique is the **** !!!!
Used:
WalMart juice
S-04
yeast nutrient
combination of 1/3 dextrose ans 2/3 cane to get to desired gravity.
fermented at 22 degree
Thanks Pappers !