primary fermentation

Hey everyone, need your help. I am a newbie and this is my first batch of white wine. I live in India and the temperature here is quite high, currently 35-38°C. I happened to measure the initial SG on day 1 and it read 1.090. There was bubbling on the first day. I decided to add a little bit...

I'm confused by what some winemakers mean when they say that wines are fermented 'dry' during primary fermentation (by 'primary' I mean open to air). How can they be fermented 'dry' in primary if the wines are moved to airlock vessels when the SG is still 1.020-1.030? Is it the case that some...

It has been two days and not a single bubble from the airlock. I’m using a carboy and the rubber cork/airlock is definitely on correctly, I didn’t put too much water in the airlock either. This is my first batch ever so please bare with me /.\ I aimed to make a 1gallon batch of cyser. I used 1...

This is my 2nd batch of beer, but this time I dont hear the bubbles from the airlock like with my last batch. I do see little bubbles. Is this something I should be worried about? It has been in the primary bucket for 12 days now. Also how long should I leave it in there? Last batch I kept it in...

Hello folks I'm new to Homebrewtalk and I'm looking forward to get to know more about mead making. I recently started to making my first mead. When I started my gravity (OG) was 1.110 and I wanted to make 14L mead in a 25L fermenter (I couldn't find anything smaller). 10.5L water for 5 kg...

Hello all, I recently got about 6 gallons of cider and pitched Red Star Premier Cuvée. Primary fermentation has begun—I had to raise the temperature considerable to about 61 degrees F, though. Looked through the New Cider Maker’s Handbook by Mr. Jolicouer, and didn’t see anything specific as...

About 5 days ago I brewed an IPA and set it aside for primary fermentation. It started bubbling no problem but I noticed that I accidentally overfilled the sanitizer solution in the airlock which made it more difficult for the bubbles to get out, so now on Day 5 it is bubbling every 30-60...

Why must we all misconstrue secondary fermentation? In this article I will attempt to set straight how to use and how not to use a secondary fermenter. There are two basic schools of thought for fermenting ales: 1. Primary only 2. Primary and Secondary: However, most people do not know what...

Why must we all misconstrue secondary fermentation? In this article I will attempt to set straight how to use and how not to use a secondary fermenter. There are two basic schools of thought for fermenting ales: 1. Primary only 2. Primary and Secondary: However, most people do not know what...

I put over a batch of mead now a month ago with good quality local honey and added some raisins and prunes for nutrients. I’m doing a wild fermentation without any added yeasts or sulfites. It took a bit for fermentation to start but is now bubbling - however slowly. I’ve read from other sources...

I am fairly new to brewing, im just starting my 3rd batch. I brewed yesterday and after putting wort and yeast into my fast fermenter i forgot to open the valve to the collection ball. When i opened the ball, all of the sediment was packed and wouldnt go into the ball. Fermentation had...

I started a new project about a week ago, my first time using whole fruit. I’ll put a list of ingredients below. It’s a Peach and Strawberry wine. I used frozen peaches and strawberries from a grocery store (Giant Eagle) in a two-gallon bucket with a crushed Campden tablet, pectic enzymes...

Hi there, I'm making a concord grape wine and I never took an initial reading of my ABV or SG or anything, I put the yeast in about 24hrs ago and just realized I never added sugar to adjust the potential ABV. Currently it's at 10 Brix and I'd like to get it to 21.5. Is it too late to add sugar...

(Photos of primary fermentation 6 hours after yeast awakening attempt) Hey guys. New-ish to the hobby and about to keg a 5 gal batch for the first time. The beer I’m going to keg is an imperial ipa extract kit using two Omega West Coast Ale II Yeast Slurry packs from NB. I did not use a yeast...

Hi all, Trying to nail down my new england IPAs and improve hop flavor and aroma by spunding early on to capture more hop aroma and also start some natural carbonation. I want to do a closed C02 transfer right around day 3 or 4 (high krausen) from a fermonster into a C02 purged keg containing...

I just tasted my latest batch; I had added about 25% of the tea volume in the form of honeybush tea, which I am also using in a mead. I can't taste it at all; I guess I should either add it after primary fermentation or not bother with it. If I make my regular black/green tea mixture from...

So after coming across this thread: https://www.homebrewtalk.com/forum/threads/us-05-at-75-degrees.247994/ it sounds like I don't have to tie up the space in the chest freezer I use as a fermenting chamber (at 62-65F) after the first 72 hours or so of a brew whereupon I can move it out of the...

I've read on multiple occasions that it's bad for the mead. What is it that actually happens? Some people have mentioned that your mead can oxidize - what does this mean? I only know of the term "oxidize" from rusting w/ iron - is there a comparable process taking place here? I ask, in part...

Hey Everyone, I’m on my second brew ever and I just pitched yeast in the primary fermenter about an hour ago. I realized shortly after that I forgot to strain out sediment before I put it into the primary, and it already looks like there’s a thick layer of sediment building (about a third of...

Fellow mead lovers, The purpose of this post is you show all you pros the process I’ve used to get my first mead started (first ferment ever actually) and just hopefully get some feedback and tips. Hope you guys enjoy reading it and can give me some advice for future batches. So I started with...