gregblatz said:Just curious if I should bottle now....bubbles every 180 sec
Only way to know for sure is to take a hydrometer reading. Bubbles don't tell you if it's finished fermenting.
gregblatz said:Just curious if I should bottle now....bubbles every 180 sec
jua164 said:Hi
what is the normal start specific gravity of it, before you add the yeast?
sflcowboy78 said:just a quick question. i started my second batch 10 days ago. i know it is supposed to take at least a month to ferment out and clear but i am already at 1.003 is this uncommon? the only thing i did not follow on the original recipe is i added yeast nutrients.
i have stayed between 68 and 72 degrees the whole time pitched a 5g pack of redstar montrachet yeast 10 days ago.shafferpilot said:Wow, yes, I'd say that's a bit abnormal. It may still take a little while to get down under 1.000, but you're well on your way. What temp, which yeast?
sflcowboy78 said:i have stayed between 68 and 72 degrees the whole time pitched a 5g pack of redstar montrachet yeast 10 days ago.
blacklab said:4.50! Is that price per gallon?
Homercidal said:I threw together a gallon of this stuff, and it fermented like crazy. It's been about a week now, I think (yeah, I keep good records!), but there has been no sulphur smell. No bad smells of any kind that I can detect.
I used 2 parts Apple Cider, and 3 Parts Appel Juice. And, some Dry Ale Yeast that I had on hand. How long should I wait until I try it?? It is still bubbling once every few seconds. (Still throwing bubbles up the side of the jug).
Now that I have a couple of "Better Bottles" (Or the cheap equivalent from our water dispenser at work), I plan on making a bigger batch! (or two).
This discussion was a few pages back, but I just wanted to say I just opened a bottle with 7.5oz of dextrose that's been carbing for 1.5 weeks and it's already incredibly fizzy. It's leaps and bounds better than the batch I carbed with 5oz! I'm definitely going with 8.5oz of priming sugar for my next batch!TexLaw said:I like it better carbonated, and I used 8.5 oz. of dextrose in a five gallon batch to produce four volumes of CO2 and approximating champagne. That is excellent, as it really came out like champagne. The CO2 also adds some very pleasant complexity to the nose.
Now that I have a couple of "Better Bottles" (Or the cheap equivalent from our water dispenser at work), I plan on making a bigger batch! (or two).
shafferpilot said:3 more weeks minimum
ThebrewdawG said:Ok, I'll be honest. I started reading this thread on monday and read as much as I could with the time I had. I wanted to get this going asap! Thought I had what I needed but had to go half and half with the sugars. Corn/Cane. I am glad I picked up the cheap vodka becouse I had all kind of "boosting my ABV" and keeping my best friend George "my bulldawg" at bay issues. As I understand it no one has screwed this up yet! Ed I intend to hold up my glass to you as say "cheers" in a few (4) short weeks.
EdWort said:Try to find juice that says 100% apple juice. Carbing is optional.
Thwizzit said:OK, thanks. The Apple & Eve is 100%. Do you have a preference between the lighter Apple juice or the 'Natural' which I image is cloudier or not strained?
Thanks again
Enter your email address to join: