Made this for the third time but cut it in half using my old Mr beer fermenter. The only thing is that I forgot to cut the sugar in half...so I used 4 pounds in a 2.5 gallon batch
I checked the SG and it was around 1.115. Right now about 1.5 weeks later it is at about 1.050 and it seems to be stopped fermenting.
Is this where it is going to stop or at because the yeast can't handle it
You won't get much krausen on this thing, you're fine to use a 3 piece airlock next time
Newsman said:I'm making my own cinnamon extract using a jar of cinnamon sticks and some Captain Morgan spiced rum. I've been shaking a couple times a day (minimum) since I bought the stuff earlier this week. I'm keeping the bottle of cinnamon sticks and rum at room temperature. How long do you think it will take to turn it into "cinnamon extract" and how much would you use in the caramel syrup? I figured the Captain Morgan would add a hint of flavor to the final syrup mix. If necessary, I can dump that and go get another bottle and some cheap, clear vodka or something. I'm probably not going to need it for a couple weeks anyway.
Blackfish said:Followed the original recipe and got a 1.061 OG. I did use WhiteLabs English Cider yeast. Now 3 weeks later, it is only down to 1.020. Wait another week? or is this as low as it is going to get? If this is it, should I drop down to 2 cans instead of 3 of FAJC? Thanks
HopHeaven said:Hm that seems to be a pretty high FG. I usually hit 1.01 in about a week. What's your ferm temp?
Blackfish said:The air temp is 65. The carboy is totally covered by a box, with an opening for the bubbler, and the temp on the stick-on strip is 68 - 70.
Seems a bit high. I'd check every 3 days as suggested. If it seems stable, I'd reduce by 1 ajc and take it from there.
Or dump half a packet of yeast and cold crash when you hit the correct FG and continue
Blackfish said:FG has stabilized at 1.020. Could I just give the carboy a swirl and stir up some yeast in the cake to get the fermentation going again?
FG has stabilized at 1.020. Could I just give the carboy a swirl and stir up some yeast in the cake to get the fermentation going again?
OK. I just took a hydrometer reading... if I'm reading it right (approximately half way between 1.000 and 1.010 would be 1.005???) it looks like I may be done. I'll check again in a day or two and see if the reading changes. If I recall the OG correctly, it would be about 1.065 which would make my current ABV almost 7.75%.
That's where mine finished...
Do you have to transfer to another carboy or can you just do everything in the original carboy?
Nope. I just go straight to bottles after 15 days or so. Clarity not an issue so I stopped xfer. I now make this stuff in my 5 gallon better bottle so I keep my primaries free. No probs to report!
Do you mix the syrup in the primary??? or do you transfer to a bottling bucket and mix in there? Either way I wouldn't want all the yeast sediment in there with my syrup.
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