TriForceGuy
Member
I'm really new. I have literally zero on hands experience with brewing/fermenting.
tl;dr at the bottom.
To explain: I'm a very science-y person, and I'm a fan of beer, etc.
I understand the basic science of everything I'm doing, though none of the hands on.
I'm experimenting with a different process in making, I guess, what would be a type sparkling wine when I'm all finished.
I'd go into it more, but from what I understand what I'm trying to do is.. illogical at best. I don't think I've ever heard of anyone trying to do what I'm doing, and because of that, and the fact I'm new I'd like to keep the snickers to a minimum. ; )
Though, I imagine if you guys are hospitable, many more questions will come and eventually, the full idea. (Or nothing at all if it fails miserably.)
Right now, my 'set-up' is very simple. Just a small half gallon jug and an airlock. Right now I'm basically fermenting sugar water. Its a cup and a half of corn sugar.
The yeast I'm using is EC-1118 Champagne.
Can anyone give me an idea of full fermentation timeline? Even just a ballpark guess?
Fermentation has started, although slowly. I pitched the yeast dry** into the mix at the suggested temp. for the yeast.*
*104-109F
**As suggested by the employee of the homebrew store I got the supplies from
tl;dr
EC-1118 yeast.
Half Gallon
Cup and a half corn sugar.
How long would it take to ferment completely?
tl;dr at the bottom.
To explain: I'm a very science-y person, and I'm a fan of beer, etc.
I understand the basic science of everything I'm doing, though none of the hands on.
I'm experimenting with a different process in making, I guess, what would be a type sparkling wine when I'm all finished.
I'd go into it more, but from what I understand what I'm trying to do is.. illogical at best. I don't think I've ever heard of anyone trying to do what I'm doing, and because of that, and the fact I'm new I'd like to keep the snickers to a minimum. ; )
Though, I imagine if you guys are hospitable, many more questions will come and eventually, the full idea. (Or nothing at all if it fails miserably.)
Right now, my 'set-up' is very simple. Just a small half gallon jug and an airlock. Right now I'm basically fermenting sugar water. Its a cup and a half of corn sugar.
The yeast I'm using is EC-1118 Champagne.
Can anyone give me an idea of full fermentation timeline? Even just a ballpark guess?
Fermentation has started, although slowly. I pitched the yeast dry** into the mix at the suggested temp. for the yeast.*
*104-109F
**As suggested by the employee of the homebrew store I got the supplies from
tl;dr
EC-1118 yeast.
Half Gallon
Cup and a half corn sugar.
How long would it take to ferment completely?