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Old 05-07-2011, 07:32 PM   #211
Derrick123
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May 2011
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Excellent!

That is what I will do.

I'll be sure to post results.

 
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Old 05-08-2011, 12:49 AM   #212
Derrick123
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May 2011
City, Nova Scotia
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I managed to get 10 cups in the starter and it is nice and bubbly.

I have the primary all ready and will pitch the starter tomorrow. My reading in the primary was only 1.052 when I ran out of sugar.

I will add more sugar tomorrow before I add the starter. I hope to start at about 1.070 or so

 
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Old 05-08-2011, 03:03 PM   #213
Derrick123
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May 2011
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Quote:
Originally Posted by Derrick123
I managed to get 10 cups in the starter and it is nice and bubbly.

I have the primary all ready and will pitch the starter tomorrow. My reading in the primary was only 1.052 when I ran out of sugar.

I will add more sugar tomorrow before I add the starter. I hope to start at about 1.070 or so
Next day: used about 6 pounds of sugar in the total recipe. Have a reading of 1.075.

I think I have a bit more than 5 gallons in the bucket so it more than likely will not all fit in my Carboy. Should I save the extra? If I should where do I save it? Or is it drinkable at that time?

 
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Old 05-08-2011, 09:38 PM   #214
Derrick123
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May 2011
City, Nova Scotia
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If I understand correctly it's important to incorporate oxygen to the must during the fermentation process.

All I have is a stir stick. How often would you suggest I stir?

 
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Old 05-08-2011, 10:23 PM   #215
Yooper
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Quote:
Originally Posted by Derrick123 View Post
If I understand correctly it's important to incorporate oxygen to the must during the fermentation process.

All I have is a stir stick. How often would you suggest I stir?
Maybe once or twice a day until it's going well without stirring.
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Old 05-08-2011, 10:45 PM   #216
Derrick123
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May 2011
City, Nova Scotia
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Ok. Thanks. That is what I will do

 
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Old 05-08-2011, 11:23 PM   #217
bovineblitz
 
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Quote:
Originally Posted by Derrick123 View Post
Do you mean that you did not make a starter? You just hydrated the yeast and added it to the full recipe?
I would have responded sooner but I was away this weekend.

I didn't even rehydrate the yeast, I just added it dry and gave the whole thing a swirl every so often. It worked out but your mileage may vary. Yooper's method is the smarter way to do it.

 
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Old 05-08-2011, 11:44 PM   #218
Derrick123
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May 2011
City, Nova Scotia
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Quote:
Originally Posted by bovineblitz

I would have responded sooner but I was away this weekend.

I didn't even rehydrate the yeast, I just added it dry and gave the whole thing a swirl every so often. It worked out but your mileage may vary. Yooper's method is the smarter way to do it.
Thanks bovineblitz,

The airlock is "burping" once every 11 to 15 seconds or so. I hope this is a good sign. I added the starter 10 hours ago.

 
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Old 05-10-2011, 12:09 AM   #219
Derrick123
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May 2011
City, Nova Scotia
Posts: 169

Update...

Air lock is "burping" once every 3 seconds.

Reading started yesterday (pitched yeast) at 1.075.

Today we,re at 1.070. I gave it a good stir.

Would you suggest I still stir everyday?

 
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Old 05-10-2011, 12:12 AM   #220
Yooper
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Quote:
Originally Posted by Derrick123 View Post
Update...

Air lock is "burping" once every 3 seconds.

Reading started yesterday (pitched yeast) at 1.075.

Today we,re at 1.070. I gave it a good stir.

Would you suggest I still stir everyday?
Yes, definitely. You want it to get to 1.030-1.040 easily, and then you can stop.
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