Recent content by nowelsmd

Oh you don't say. Well then let's just say I'm from Scotland. ;) Thank you though! That is very interesting and useful information.

Last Sunday I started my new project of making liquor. The idea is to take water and add enough sugar to ferment it to about 15% ABV and then freeze distill it to raise the ABV to around 35%. Since it was my first time trying this I only did 1 gallon consisting of 10.75 cups of city tap water...

I checked the hydro in water as well and it floated at 1 haha. I mean like i said it looked like the picture for about two days. After that it looked like it had c02 bubbles floating to the top which i thought meant it was working.

Why wouldnt it ferment though? I mean this is what it looked like when the yeast kicked up.

There were no preservatives in it.

Alright so i waited two weeks and just took another hydro reading and it is still readint 1.050. What am i doing wrong and what do you recommend?

Okay. Thanks for the help.

I'm not completely sure about the temperature of the yeast however I did get it out of the fridge about 30 minutes before I pitched it so it was probably pretty close. Does the temperature of the yeast make a difference?

It was at the room temp of 69 degrees F and no i didn't use nutrient.

Last night I pitched a batch of cider. This morning I checked it and didn't look like there was any activity. I was just wanting to get some input as to how long it should take for it to start fermenting. Here is a picture of it from this...

Hi, About a month ago my friend and I decided to start brewing cider. It's cheap, easy, and it tastes good. So we tried making a 5 gallon carboy using Safale S-04 yeast and keeping it at about 52 degrees F. We also did two 1 gallon batches using Red Star Champagne yeast two weeks later and...