First post here.
I am fermenting a ginger brew as we speak. Here is what I pitched the yeast into:
It's been in the fermenter for four days now, in a basement with a avg temp of 65 F. The 3-pc airlock is sending a bubble every 3 +/- seconds.
How long would you let this ferment? Seven days? Longer? Should I take another hydrometer reading (concerned about opening fermenter possible contamination)?
Thanks in advance.
I am fermenting a ginger brew as we speak. Here is what I pitched the yeast into:
- 2 lbs white cane sugar
- 2 lbs light brown sugar
- Juices and zest from 6 limes and 4 lemons
- 1 lbs of grated fresh ginger root
- Total liquid volume - 3 US gallons
- Yeast- Red Star Champagne
- O.G. 1.070 (if I read the hydro correctly)
It's been in the fermenter for four days now, in a basement with a avg temp of 65 F. The 3-pc airlock is sending a bubble every 3 +/- seconds.
How long would you let this ferment? Seven days? Longer? Should I take another hydrometer reading (concerned about opening fermenter possible contamination)?
Thanks in advance.
