Recent content by GST

Update - I've uploaded some pictures for clarifications, SG was 1.03 when I racked,

Thanks for the replies, I'm making perry so I'll assume pear juice - would the sugar not reenvigorate the fermentation - its slowed down now so I'd like to move it to storage, Headroom - basically i iused all the pears i had but there was alot of scum/mush at the top of the fermentor I left...

Hi Guys, I had to rack my cider into a smaller primary 5l fermenter at SG 1.3, there is approx 3/4 liter head room, its fermenting nicely and I have a bit of mush at the top, 1. should I re-rack into another carboy now that the SG has dropped to 1.1 or will I leave it. 2. Assuming that...

a couple of newbie questions if I may I have approx 5 liter fermenting in a 30 liter brewing bucket, 1. What is the optimum specific gravity I should start to second ferment at ? 2. Is there any danger of turning the primary fermentation into vinegar if I leave it too long ? thanks

Hello all, I'm making perry and have 8 liters of juice but only have two 5 liter carboys, Is there anything I can add to it to make up the 10 liters, Don't know if its important but I'm using champagne yeast, Thanks, Stephen