DUCCCC
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Descriptive enough title?
Just pitched a packet of Nottingham on 4.75 gallons of Motts 100% apple juice and 2 lbs of Demerara sugar.
OG was 1.066 (corrected)
Hoping for around 1.008 FG
I plan on bottling with another 5 oz. of the Demerara for priming.
I didn't fill the carboy (5gal glass) all the way to the top, but just about a quarter inch above the last raised ridge, a little above the shoulder.
This isn't a problem with Montrachet, but now I'm thinking that I might get a bit more of a lively fermentation with the Notty.
Anyone with experience care to chime in?
Should I rig a 3/8 hose blow off from the airlock?
ETA:
That foam isn't from fermentation, it's just from the juice when I poured it in.
Just pitched a packet of Nottingham on 4.75 gallons of Motts 100% apple juice and 2 lbs of Demerara sugar.
OG was 1.066 (corrected)
Hoping for around 1.008 FG
I plan on bottling with another 5 oz. of the Demerara for priming.
I didn't fill the carboy (5gal glass) all the way to the top, but just about a quarter inch above the last raised ridge, a little above the shoulder.
This isn't a problem with Montrachet, but now I'm thinking that I might get a bit more of a lively fermentation with the Notty.
Anyone with experience care to chime in?
Should I rig a 3/8 hose blow off from the airlock?
ETA:
That foam isn't from fermentation, it's just from the juice when I poured it in.