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Old 01-28-2009, 02:46 AM   #1
wilbanba
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recently made sima (swedish & finnish)
found that initial carb was good but as more was consumed the carb decreased
even at room temp
is there a trick to keeping the carb up? change container size perhaps?
thanks




 
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Old 01-28-2009, 03:42 PM   #2
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The only way to keep a beverage carbonated is to re-pressurize the container each time. One of the reasons people will bottle meads in smaller bottles.


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Old 01-28-2009, 05:06 PM   #3
wilbanba
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also interested in completing the fermentation
is the use of an airlock the only way to verify this?
so far ive been using the "folk" raisin method - by putting 6-10 raisins in each container and consuming when all the raisins float - but im guessing this just indicates when the CO2 in solution is at equilibrium with the CO2 in the headspace.
thanks much

 
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Old 01-28-2009, 08:57 PM   #4
Tusch
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An airlock is used to allow the co2 to escape without allowing oxygen, flies or any other unwanteds in.

A hydrometer reads the specific gravity of a liquid, which is the only sure fire way (other then other SG instruments) to know the alcohol percentage as well as when fermentation is complete.
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Old 01-29-2009, 05:37 AM   #5
wilbanba
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Quote:
Originally Posted by Tusch View Post
An airlock is used to allow the co2 to escape without allowing oxygen, flies or any other unwanteds in.

A hydrometer reads the specific gravity of a liquid, which is the only sure fire way (other then other SG instruments) to know the alcohol percentage as well as when fermentation is complete.
yup thats what i meant
thanks for the help
now i actually want to keep the CO2 and also fully ferment
how do i use the hydrometer to verify when fermentation is complete?
im having a hard time figuring out when ferm has stopped since i have no visible means to know when CO2 production has slowed or stopped (airlock)


 
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Old 01-29-2009, 01:37 PM   #6
Tusch
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Do you have it sealed airtight? I am really confused what your setup is. You must let the co2 escape in fermentation. If you are wanting carbonation, you still let the co2 out and fermentation to complete. When fermentation is complete, you add a bit more sugar to it, bottle away in a pressure proof container, such as a beer bottle or champagne bottles.
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Old 01-29-2009, 07:30 PM   #7
wilbanba
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Quote:
Originally Posted by Tusch View Post
Do you have it sealed airtight? I am really confused what your setup is. You must let the co2 escape in fermentation. If you are wanting carbonation, you still let the co2 out and fermentation to complete. When fermentation is complete, you add a bit more sugar to it, bottle away in a pressure proof container, such as a beer bottle or champagne bottles.
yes its sealed
i let the whole batch room ferment in an open container for 12 hrs
then i bottle it up tight and ad a touch of sugar and let it continue

how do i know when ferm is complete?

thanks for the help im refining my process as i go

 
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Old 01-29-2009, 08:28 PM   #8
Tusch
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You only let it ferment for 12 hours? Is this standard practice for sima? I am not familiar with it. If it is normal, then I have no idea what to tell you, you need to talk to someone that knows what the specific process is. What exactly is it? What is the recipe? Where did you get the instructions?

You need a hydrometer to confirm a complete fermentation.
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Old 01-29-2009, 08:40 PM   #9
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Look it up on the web Tusch - it's a non/low alcohol sugar-water.

IE: Water, sugar, lemons, raisins, enough yeast to bottle carb.

It's halfway between hooch and ...hooch.
I don't know HOW this is in the mead section
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Old 01-29-2009, 08:55 PM   #10
Tusch
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Sounds like homebrew soda. In that case, I suggest going into that section to get better answers. You could keg or put it in smaller containers, that way you open more bottles, but each one is carbonated.


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