Aerate before you pitch the yeast, it needs oxygen to stay healthy and reproduce. Oxygen before fermentation is good, after fermentation it can cause oxidation (off flavors).jyrenth said:I'm a huge newb to all this and this is a really general question that this thread has brought up for me.
I just started looking into homebrewing a few days ago, and as I understand it, if you don't put an air valve on wine to keep air from getting in, the alcohol will react and make vinegar. Here it is recommended to let oxygen in, so I'm confused.
When should you aerate, and when should you prevent air from getting in?
Wine is a little different that fermenting beers and other beverages. The towel is common with wine but it really hasn't been used for beer since the olden days. Technically, yes it can be used but since air locks cost about seventy cents, why would you not use the proper tool for the job. I don't want to take the chance of infection for the lack of a tool that costs so little.jyrenth said:Thanks a lot for the reply, that helps my understanding of what is going on a lot.
I have one more question: I it was recommended to just use a dish towel over the top to prevent things from dropping in, but let the CO2 out. Wouldn't that not prevent air (and nasty bacteria from getting in, or is it not that big of a problem?
USFBull said:Nothing is better on a hot day than a sweaty Hard Arnold Palmer ;
Any other questions just ask
well I'll get this threat started again i guess! I just started a batch today, heres what i did.
10 cans of limonade
1 kg light DME
about 1,5 kg sugar
champagne yest
So I had a starting OG of 1064 and let it fermant to 1030 then I racked to secondary. Now im at 1000. I know i should stabilize it, then I should back sweet... I was thinking using some limonade powder.. would it work
Also how about that hard tea recipe???
Started a Hard Limeade last night. As this is my 2nd attempt, only made a 1 1/2 gallon batch this time. Thanks to Yooper for the hard lemonade recipe this is based on:
2 cans Minute Maid Limeade
3 cups cane sugar
1 tsp Yeast Nutrient
1 tsp Yeast Energizer
Champagne Yeast
1 1/2 gallon Bottled water
1. Thaw limeade cans in pot with hot tap water.
2. Boil 2 pints water and slowly pour in 3 cups of sugar. Stir until dissolved. Take off heat.
3. Empty thawed limeade into clean primary. Rinse cans with bottled water and pour into primary. Keep adding water to 1 gallon mark. Stir.
4. Add water/dissolved sugar mix. Stir. Add water to 1 1/2 gallon mark. Stir, stir, stir... Check temperature.
5. Take hydrometer reading. (my SG was 1.072)
6. Add nutrient, stir. Add energizer, stir, stir, stir.
7. Add yeast. I just pitched right on top. (I didn't have a problem getting it going last time.) Covered over with lightweight dish towel.
This morning: Bubbling away happily!
NOTES:
The last batch I made tasted more like lime wine - just not good! I carbed it with corn sugar and while it took awhile, darn it carbed well! The last batch also had extra light DME and I back flavored with several packets of True Lime. This recipe is a lot more basic so I figured I'd start here and tweak... I only made this small batch because I ended up dumping the other one (6 gallons!) even after individually sweetening bottles,adding flavorings, etc. - it was just gross!
So my current plan:
Let ferment in primary until "head drops" and then rack to 1 gallon jug with airlock. Let sit until FG reached (going for 1.000 or under). Rack 1/2 to primary:
One batch: Backsweeten with about 1/4-1/2 can of limeade. Add sugar, if needed. Bottle to beer bottles and cap. After 2 weeks, check for carbonation.
Other batch: Stabilize with k-meta and pot sorb. Backsweeten with limeade and raspberry beer flavoring - 1/4-1/2 can limeade and maybe 1 TBSP rasp flavoring (will flavor to taste). Bottle in 1/2 gallon jug and refrigerate.
My husband and his cousin go through a lot of Mike's Hard Limeade (lovingly called "Greenies") during the summer up the lake. Your input, suggestions, etc would be greatly appreciated. I'll let you know how the batches turn out...
What temp are you fermenting this hard lemonade at, and do you need the potasium sorbate?
Could you instead use 2 pounds of DME and 1 pound of corn sugar to get a more malty flavor?
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