I fermented those little packs of AJ because we got a bunch of em. I've fermented AJ before, nothing new.
It was 1.045 and in 5 weeks went to 1.00.
It also turned clear with nice tight yeast cake on the bottom.
Poured it off clean and it read right at 1.00.
I used a moonshine yeast that was carried over from an earlier batch of something else. Not a very drinkable yeast without waiting it out a few weeks atleast, which plays well with my idea of - let it ferment and forget it, I got so much I started last year I cant drink it all and still maintain a life. So essentially I am stocked up for the year. Or I put a bit of lemon and sucralose in the John Daly tea I've been drinking after fermenting it dry for nearly 3-4 months after having to overwhelm the K sorb etc etc. Still have 5 gal in the fermenter and 5 gal in the fridge in the other house.
Mr Good beer says 6.8 gm carbs in my cider - basically sugars I presume. Why did my yeast not eat it all ?
I've fermented beer with amg added to .990 and in fact I have a 5 gal batch I did with PBR black label that is ready. I thought it would go to full dry about .991 - I started the next batch, I can let it sit another 3 weeks or add more yeast. I'm just not sure which way to go.
It was 1.045 and in 5 weeks went to 1.00.
It also turned clear with nice tight yeast cake on the bottom.
Poured it off clean and it read right at 1.00.
I used a moonshine yeast that was carried over from an earlier batch of something else. Not a very drinkable yeast without waiting it out a few weeks atleast, which plays well with my idea of - let it ferment and forget it, I got so much I started last year I cant drink it all and still maintain a life. So essentially I am stocked up for the year. Or I put a bit of lemon and sucralose in the John Daly tea I've been drinking after fermenting it dry for nearly 3-4 months after having to overwhelm the K sorb etc etc. Still have 5 gal in the fermenter and 5 gal in the fridge in the other house.
Mr Good beer says 6.8 gm carbs in my cider - basically sugars I presume. Why did my yeast not eat it all ?
I've fermented beer with amg added to .990 and in fact I have a 5 gal batch I did with PBR black label that is ready. I thought it would go to full dry about .991 - I started the next batch, I can let it sit another 3 weeks or add more yeast. I'm just not sure which way to go.
