Recent content by paneubert

Tick tock, tick tock. Haha. Luckily it has still been pretty cold here in case I miss it in the mailbox for a day or two.

Yeah. An under filled jug just looks weird. The real answer is "keg it".

Not any faster than it would gain oxygen from options 1-3 though. The head space in a vessel has little (nothing if you ask me) to do with the oxygen permeability of the airlock or walls or bung. Tiny head space is going to try to equalize with room air just as much as a giant head space...

4. If you have the ability to purge the headspace, fill with CO2. 5. Add campden, which will scavenge oxygen.

Yeah, while I have not used this specific yeast, I can second the comment about 002. It looks really weird. I would not be surprised if this one is also weird. Edit: Found this. Looks like yours. I think you are ok. https://www.pictaram.org/post/BA5-SXNI3AI

I feel like I should be banned from posting since I have never used Nottingham...on this or anything. Haha. The foam is a little nuts. Keep in mind all that foam is 100% from me shaking the juice. I am afraid to see what happens when the yeast makes a krausen! I have about half a gallon of...

Looks like this thread has been dead since last time I posted. Ohh well. I just started batch #2 of this. Changes this time include adding pectic enzyme about 18 hours before making the cider (instead of adding right when adding all the other ingredients), using 5 teaspoons nutrient (1 per...

This is the text of the email I got 5 days ago. You have released the yeast! WLP773 Scottish Cider Yeast Blend has been released from The Vault and will be shipped in the next few weeks. You will soon receive this exciting blend of two ale strains and one wine strain. The credit card you...

At this point I just put 3 mL of pure glycerin in the bottom of a 15 mL tube with all the remaining (about 10 mL) space as yeast slurry. Shake the hell out of it. No "water" added at all. This works best for me. Yeast do come back from their deep sleep. 3 mL glycerin in 15 mL tube is about...

I thought this was going to be one of those "I added boiling honey to another liquid and it exploded in my face since the boiling point of honey is so much higher than water" posts. Pleasantly surprised.

Ice is all above the yeast? It will be fine.

Yep, I am anxiously waiting for the gravity to settle down to something constant over a few days. Both of these are REALLY flocculant, so they have both been really clear most of the fermentation time. I don't think there is much yeast suspended, but I am sure there is some. I am doubting 775...

Pineapple. Or peanut butter flavoring.

They are talking about gelatin, not yeast! Haha. We have a couple conversations going here at the same time I think. For the gelatin, I microwave it in about a cup of water to dissolve it. I would not just sprinkle. Would be afraid it would not work as well.

Mailed someone some liquid yeast (from a starter) in a padded envelope with no ice pack. Mailed it on a Tuesday from Seattle to Alabama. Storm in the southeast delayed things. Got delivered on the following Monday. So 6 days in transit. Worked fine when pitched.