skunkape01
New Member
- Joined
- Aug 25, 2017
- Messages
- 2
- Reaction score
- 0
I just made more like 1 hour ago. Did 6 gal. sg is 1.115
Depending on the yeast and nutrient schedule, you could still ferment dry even starting at 1.130, plus the ABV at that point will be something similar to lighter fluid. Back sweetening, while an additional step, allows you to get exactly where you want in a controlled manner. Just my .02.
...I really just wanted a fresh raspberry flavor without the fermented flavor of raspberriy in my wine.
How do you measure final ABV when step feeding? I've always used the "OG - FG = ABV" chart, but wouldn't a step feeding program constantly change the SG every time you add honey and the yeast feast?
Tronozymol Yeast Nutrient and salts will help your wine ferment speedily and efficiently. It contains all necessary nutrients required by yeast and so avoids stuck fermentations. Ensures highest possible alcohol content.
Sufficient for up to 100 litres of wine.
For dry wines use Use 1-2 teaspoons per 4.5 litres (1 gallon), for sweet wines 2-3 teaspoons, and for high alcohol wines up to 5 teaspoons.
Ingredients:- Diammonium Phosphate, Magnesium Sulphate, Magnesium Carbonate, Albumin Nicotinamide, Aueurine Hydrochloride, Trace minerals, Trace Vitamins.
For nutrients I used Tronozymol yeast nutrient and energizer, follow the instructions and divide the amount needed by the number of SNA staggered nutrient additions (Edit) I think maybe double the recommended amount then divide by number of SNA I was getting some sulpher coming through but added extra dose helped.
So I've got a batch of cyser. Besides honey, it contains the following ingredients in 4 gallons:
2 gal Kirkland Apple Juice (no preservatives)
2 cans froz apple juice concentrate (ascorbic acid only)
2# Caramel 60 malt (steeped in 160 deg apple juice for 45 min)
1# Brown Sugar
Anyway, here it is 2 months after yeast pitch and the stupid thing is still fermenting / carbonating. I got a bunch of CO2 out this morning, so I'm assuming fermentation is still happening. Tastes OK, I don't really detect any off-flavors at this time. But sheesh... when's it going to stop?
My "new plan" is to rack it into a new, clean carboy and hopefully get a bit more sediment and/or yeast away from it, and just wait until it stops producing CO2. I think there is a possibility that it's infected- however it's at LEAST 14% alcohol so really is infection a thing that could be happening? Gravity a week ago was 1.020 but it's been down to 1.000 twice (step feeding)
CO2 coming out of solution does not mean that fermentation is still going on. You need to check the gravity now vs a week ago. If it hasn't changed, it's done.
My BOMM is seemingly coming along. I have it in my fermentation chamber set to 68, the temp seems to be holding a little low though. I aerated/degassed it again this morning and after work, there were lots of bubbles released each time. I also checked the gravity and it was at 1.090 so I fed it 7.1 grams of Fermaid O.
I really expected to see some activity from this ferment but as far as I can tell there is absolutely no krausen. I even threw an airlock on it yesterday because I was worried it was not working. But it started bubbling away so took it back out and recovered it with a paper towel and shook it.
Hopefully I got my numbers close enough. I went off Bray's 3 pounds per gallon calculation to hit 1.12 but got mead's calculator has me at 1.08. I sure wish I had taken an og reading now. Anyway whats 4 points either way? Right? I figure it will work out one way or the other in the end.
So I've got a batch of cyser. Besides honey, it contains the following ingredients in 4 gallons:
2 gal Kirkland Apple Juice (no preservatives)
2 cans froz apple juice concentrate (ascorbic acid only)
2# Caramel 60 malt (steeped in 160 deg apple juice for 45 min)
1# Brown Sugar
Anyway, here it is 2 months after yeast pitch and the stupid thing is still fermenting / carbonating. I got a bunch of CO2 out this morning, so I'm assuming fermentation is still happening. Tastes OK, I don't really detect any off-flavors at this time. But sheesh... when's it going to stop?
My "new plan" is to rack it into a new, clean carboy and hopefully get a bit more sediment and/or yeast away from it, and just wait until it stops producing CO2. I think there is a possibility that it's infected- however it's at LEAST 14% alcohol so really is infection a thing that could be happening? Gravity a week ago was 1.020 but it's been down to 1.000 twice (step feeding)
Only gravity matters. Give me several gravity readings, total honey added, yeast used (I assume 1388, but you didn't say) and I can help.
Sorry if this is already asked but with over 100 pages of replies...
New to mead brewing can somebody explain the 2/3 and 1/3?
"Added 3/4 tsp of 1:2 DAP:Fermaid K; also, add this at 2/3 and 1/3 sugar break"
Let's say your OG is 1.100. You have 100 "points" of sugar available. The 1/3 and 2/3 break would be at 1.067 and 1.033.
So it's when 1/3 and 2/3 of the sugar has been "eaten" by the yeast.
Good place to buy Fermaid O?
Morebeer/morewine has 750g for $60 shipped. ($80/kg)
Winemakersdepot has 2.5 KG for $108 plus shipping. ($43.20/kg)
Amazon has 120g for $26 shipped ($216.67 / kg)
White Labs has the 2.5kg bag for $80 (plus shipping) and I'm not sure if individuals can order from them.
It's expensive either way; and 2.5 KG is quite a lot.
Enter your email address to join: