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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > A bit confused about gravity
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Old 01-31-2013, 02:39 PM   #11
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I in fact due use a primary bucket, that what it blew off of lol. Super happy yeast

Thanks again all for helping a noob
Did you snap, secure the lid on primary bucket? If so, just let the lid act as a loose cover, no snapping on, no airlock, until you rack to carboy, assuming you transfer to carboy by 2/3 sugar break or so. No explosions, no blow off tubes, and easy access for stirring and fruit manipulation...and almost always have happy, healthy yeast.
I quickly adapted to using a bucket when my carboy blew must to the ceiling and I found the bung in corner of room. We are all noob's at one time or another.

Have fun!


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Old 02-02-2013, 12:58 AM   #12
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I won't have to worry about contamination?


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Old 02-02-2013, 01:21 AM   #13
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I won't have to worry about contamination?
No. The wine yeast starts quickly covering the surface of the liquid with a blanket of CO2. After a week, check your SG. Once it reaches 1.010, transfer to your carboy.
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Old 02-02-2013, 02:18 AM   #14
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Hmmm well good to know! Thanks! I'll have to try it
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Old 02-02-2013, 02:23 AM   #15
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I also assume this will help it calm down faster eh? With my first batch even the first few days in the car boy it was exciting! Lol
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Old 02-02-2013, 04:43 PM   #16
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I also assume this will help it calm down faster eh? With my first batch even the first few days in the car boy it was exciting! Lol
Honestly varies with the yeast you are using. Some are quiet and you have to listen for the sizzle on the surface and others look like waves breaking on the surface of a lake during a storm.
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Old 02-02-2013, 05:10 PM   #17
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Honestly varies with the yeast you are using. Some are quiet and you have to listen for the sizzle on the surface and others look like waves breaking on the surface of a lake during a storm.
Sizzle on the surface, great way to describe it! I got back into mead making recently, made a couple batches years ago. When I would pop the lid to make my staggered nutrient additions over the first few days everything looked calm, but I was treated to that crackling sound on the surface of the mead. It fermented out completely in about a week.


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