If I wanted to avoid the kmeta & sorbate couldn't I either A) Let it finish completely dry & backsweeten with Dextrose @ 1oz/gal? B) Bring it to around 1.010 - 1.020, bottle and then pasteurize?
If I wanted to avoid the kmeta & sorbate couldn't I either A) Let it finish completely dry & backsweeten with Dextrose @ 1oz/gal? B) Bring it to around 1.010 - 1.020, bottle and then pasteurize?
It's not absolutely mandatory. The original recipe was meant to throw on lees or cake but many (including me) have done fine pitching dry yeast. FWIW tho, I would DEFINITELY rehydrate properly or pitch two packs to minimize yeast strain. I've heard from several places dehydrating properly can double the number of yeast cells that survive pitching.
I'm having the hardest time with this piss...First my OG was waay low, now I've gone through 8 days with no fermentation either in the airlock and in hydro-readings. I used an apfelwein slurry the first time, yesterday I made a starter with sugar water and K1V-1116 so hopefully that'll get her going.
In the future I'm gonna do the backwards method I read about: don't add any lemon juice until at least 2 days into active fermentation, then just add it a little at a time over 2 weeks.
I'm having the hardest time with this piss...First my OG was waay low, now I've gone through 8 days with no fermentation either in the airlock and in hydro-readings. I used an apfelwein slurry the first time, yesterday I made a starter with sugar water and K1V-1116 so hopefully that'll get her going.
Made 5 gallons, gave away all but one bottle!
added 2lbs honey in the primary, backsweetened with 6lbs honey. Bee Pee!
(check Skeeter Pee facebook page for graphic)
added pectic enzyme one day into fermentation
great cold or better hot in a coffee mug with a cinnamon stick!
aged about 2 months, then stabilized.
was 10% before sweetening, didn't test after sweetening.
Why do people use turbo yeast? It strips all flavor.
Then I added some ice tea to the sample. Arnold Palmer Pee... Yum!
Today I'm getting a heavy sulferish/rhino fart smell coming from it, stick on thermometer says 72 and I'm seeing heavy air lock activity 2-3 bubbles per second and a light foam on the top.
I'm assuming the smell is from the yeast becoming stressed. Is 2 days since pitching long enough to check SG to determine if I should add more nutrient/energizer? I can get a small wooden spoon in to try and aerate a bit, but being a carboy I can't really fit a wisk in.
Introducing some air wouldn't hurt. If you have another carboy and a funnel, pour the contents from one carboy to the other and the sloshing will give it a breather and should help dissipate the offending smells. Keeping it from happening is easier than trying to correct it. The smell doesn't typically affect the taste, but the smell does take some of the enjoyment out of it.
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