Recent content by flyer12

I started mine @ abut 72 but moved it up to 75 to get it to finish.

ok - I am off for vacation for a bit so I will give it a shake to disperse the cake on the bottom and will see what that does after I am back. I am not in a big rush for this as I bottled the 1 gallon jug already and it is coming with us on vacation.

lalvin ec1118

No help? Still sitting at SG=1.012, bubbling about once every 30 seconds. I increased the temp to 74F. Lalvin EC1118

My first batch of this has seem to stalled. It was racked to secondary on July 27 with SG=1.015. The airlock is bulling about once every 20-30 seconds (has slowed from original 10 seconds) but when I took an SG reading last night it was 1.012. Temps are constant @ 72.5F. About 3/4" of setiment...

OK - I just didn't want to open the airlock and risk exposure to oxygen as the fermentation was slowing. I will check the SG tonight and see where the small batch is at - the large carboy is still bubbling every 10 seconds or so.

My SP is in the secondary and the airlock is bubbling once every 45 seconds. Do I just leave it sit like that until it stops completely (will it totally stop - i.e. no bubble over a 5 minute period, etc)? Or do I remove the airlock and check the SG to see if it is around .995?

OK - so I have got a vacuum pump (modified mini air compressor) setup along with a 'rainfresh' water filter and would like to use that to filter my wine. I am just starting up with the homebrew so please bear with me. I am planning to use the vacuum to transfer from Primary to Secondary, to...

OK - my large carboy seems to be 'stuck' at SG 1.020. The airlock is still bubbling away (about 1 bubble every 5 seconds) for the last 2 days, but the SG has not changed. My smaller gallon jug (from the same primary fermenter) has dropped to an SG of 1.010 and the airlock is only bulling about...

Will a smaller batch (or partial batch) clear faster (with finings) that the full 5 gallon carboy? Reason for asking is that I would really like some of this for an upcoming vacation. I would like about 2 gallons to take with us (3 1/2 weeks) and it is currently bubbling away in the secondary...

Are we suposed to use inverted sugar to backsweeten? None of the recipes I have seen call for that - they just say to backsweeten with 6 cups of sugar and stir to disolve.

Started my first batch of SP on the weekend. Never brewed anything before this. Used 2 bottle or RealLemon and EC1118 yeast. Followed a combo of directions found (making the yeast starter with apple juice in a clean sani beer bottle and adding SP must to fill the bottle as the yeast builds it's...

The photos on this tread aren't showing for me. I know it is an older thread but I am just getting started and this sounded like a good design. Anone have these photos or can the OP repost them?