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Old 02-03-2013, 11:41 PM   #11
mjosephm08
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Dec 2012
Posts: 12

Hey Guys,

So I've bottled it, and it's been about two weeks now...everything is so far so good. My only problem (not a big one) is that I tested a bottle today and it's not really carbonated (I added suggested amount of 3/4cup of sugar for 5gallons). Is it that the yeast is completely dead and not turning that sugar into C02?....It wasn't bubbling AT ALL in the carboy when I had bottled it.

If the yeast IS dead and not turning the sugar into C02...what are my options....opening each bottle and adding a little yeast to each bottle seems painful lol.

Any advice!?!? Thanks everyone!!!!

Mark

 
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Old 02-04-2013, 10:42 PM   #12
mjosephm08
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Dec 2012
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Anyone?

 
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Old 02-04-2013, 10:55 PM   #13
MarkKF
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Dec 2011
Meriden, CT
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Same happened to me. You try putting it somewhere warmer.
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Old 02-05-2013, 12:58 PM   #14
mjosephm08
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Dec 2012
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Ya, the room it's in is about 72. That should be warm enough, ya?

 
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Old 02-05-2013, 11:04 PM   #15
MarkKF
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Dec 2011
Meriden, CT
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Yup. If the alcohol is high or if all the sugars were consumed a large amount of the yeast may have died off
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Old 02-06-2013, 11:31 PM   #16
mjosephm08
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Dec 2012
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So what can I do to get it carbonated now?:s

 
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Old 02-07-2013, 12:02 AM   #17
LeBreton
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Nov 2011
Finger Lakes, NY
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Open a bottle and take a hydrometer reading. If it's above 1.000 then it's a good chance the there wasn't enough yeast to carbonate, so you can either drink it still or open each bottle and add more.
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Old 02-07-2013, 12:16 AM   #18
Inner10
 
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Dec 2012
Ottawa, Ontario
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Is there any carbonation? Any visible yeast bed in the bottles?

 
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Old 02-07-2013, 05:32 PM   #19
mjosephm08
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Dec 2012
Posts: 12

Thanks guys, ill do a reading tonight.

No there isn't any visible signs of the yeast on the bottom.
How can I determine how much yeast I would need to add to each bottle...I don't want any bombs
sorry for all the questions guys

 
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Old 02-07-2013, 05:35 PM   #20
LeBreton
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Nov 2011
Finger Lakes, NY
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Just open a packet and divide by the number of bottles you have. The amount of yeast you add wont cause bombs, yeast will always ferment until done, sugar is the variable that controls for either a nice carbonation or a bomb.
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