CidahMastah
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Update: so after 48 hours of absolutely no airlock activity (with an S bubble two piece airlock) I opened the lid and there was a nice layer of foam on top indicating fermentation. I took a gravity reading and it was down to 1.030.
How can it be fermenting with no airlock activity? The lid seemed to be sealed completely...
I'm still thinking about re-pitching another packet of 1118 - is this a bad idea?
I'm a bit of a wine noob.
Tossing in some more yeast won't hurt too bad. THought you might get yeasty flavors that take a bit too age out. I would check you gravity every two days and see if it continues to decline. If it keeps reducing, I would leave it.