Hey all, first post . Well, this will be my third and largest batch to date (first was apple, then banana) and I'm following one of Jack Keller's recipes for the medium bodied sweet. I picked 21lbs of blackberries that grow wild across my parent's property casually for about a month and froze them. Well I'm home from college (3rd year mechanical engineering student) and I decided to start this while I'm here
I've got about 5.5 gallons of must going right now. I was in a little hurry preparing this and kinda missed a step since I was following Keller's directions. I crushed the berries by hand, then poured boiling water over them in the primary. I then let it sit until it was about 70 degrees and then added the yeast (Lalvin dry strain with a bunch of numbers, forgot which) and it's been going for about 19 hours now.
Problem is, I forgot to add Campden tablets to the must haha. I know if I add them now it will kill the yeast. Should I add these (at a diluted amount, maybe 2-3 tablets for my 5 gallon batch) when I transfer to airlock? What should I do here haha
EDIT: I'll be adding the sugar when I put it into secondary fermentation. This is how the recipe is written, so I'm following that
Thanks in advance
I've got about 5.5 gallons of must going right now. I was in a little hurry preparing this and kinda missed a step since I was following Keller's directions. I crushed the berries by hand, then poured boiling water over them in the primary. I then let it sit until it was about 70 degrees and then added the yeast (Lalvin dry strain with a bunch of numbers, forgot which) and it's been going for about 19 hours now.
Problem is, I forgot to add Campden tablets to the must haha. I know if I add them now it will kill the yeast. Should I add these (at a diluted amount, maybe 2-3 tablets for my 5 gallon batch) when I transfer to airlock? What should I do here haha
EDIT: I'll be adding the sugar when I put it into secondary fermentation. This is how the recipe is written, so I'm following that
Thanks in advance