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Old 11-14-2012, 12:38 PM   #1
timcadieux
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So mainframe some wine coolers for the wife. I disolved some sugar in some hoping water and mixes in the sugar. Promptly fell asleep while waiting for it to cool. This morning I simply threw in the yeast (EC-1118) and left. I just realised that I did not shake the living @!?! out of it first.

Worries? Can I do it tonight when i get home? Would it hurt the yeasties to be shaken up once they are awake?
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Old 11-14-2012, 12:40 PM   #2
BrewerBear
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It's not the end of the world,the yeast know what they are doing and will take off.You can do it tonight if you want to.

 
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Old 11-14-2012, 12:43 PM   #3
timcadieux
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I can give it a good shake, even if the yeast have taken off?
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Fermenting - 10g Galaxy Pale Ale, 10g Burton Pale Ale , 5g Belgian IPA
Kegged - Raging Red Irish Ale, Black Widow Kolsch
On Deck - Captain Hooked on bitters ESB
On Tap - Revvy's Leffe Blonde Clone, Founders Porter Clone

 
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Old 11-14-2012, 12:54 PM   #4
bja
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Quote:
Originally Posted by timcadieux View Post
I can give it a good shake, even if the yeast have taken off?
Why bother if it's fermenting?

BTW, what is "mainframe some wine coolers"? And how do you make "hoping water"?
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Old 11-14-2012, 01:03 PM   #5
brewguyver
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If this is in full swing you could probably aerate w/o a problem. Yeast will chew up the O2. However it may not be worth the effort.

I've never fermented simple sugar water, so I'm not sure how it reacts. Have you done this before and what was the result? I'm intrigued!
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Old 11-14-2012, 01:26 PM   #6
timcadieux
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Nope, never done this before.
Bja, those were AutoCorrects from my phone and the app wouldn't let me Edit afterward.

It was 'making some wine coolers' and 'boiling water' not hoping water. Stupid autocorrect
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Fermenting - 10g Galaxy Pale Ale, 10g Burton Pale Ale , 5g Belgian IPA
Kegged - Raging Red Irish Ale, Black Widow Kolsch
On Deck - Captain Hooked on bitters ESB
On Tap - Revvy's Leffe Blonde Clone, Founders Porter Clone

 
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Old 11-14-2012, 01:30 PM   #7
bja
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OK, but fermented sugar water probably won't be drinkable. Certainly won't be a wine cooler.
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Old 11-14-2012, 01:33 PM   #8
ACbrewer
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you will want a hydro reading. When making wine or mead there it is ok to aerate down to 1/2 sugar (ie if og for wine/mead was 1.080, then an aeration when adding nutrients even at 1.040 is generally ok)...

If you don't aerate, you might 'stress the yeast' although I'm not sure that will be a problem with a wine cooler as many of hte stressed yeast flavors are fruity...

 
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