gingerfury
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- Jun 2, 2013
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So I've started a new ginger wine as my last one basically turned to vinegar.
I added a campden tablet to my fruit mush a day before adding yeast (I don't think this was long enough time to wait)
It's hardly been fermenting/bubbling when it's been in the bucket which worried me slightly but I just left it. It smells like it's fermenting but there's no visible proof! I've just racked it off into a demijohn and fitted a bubble lock and basically waiting for something to happen. Do I need to add more yeast?! I'm pretty sure it's dead as I haven't left it long enough between campden tablets and yeast!
Also this is the hydrometer reading which I've never come across... Any advise?!
I added a campden tablet to my fruit mush a day before adding yeast (I don't think this was long enough time to wait)
It's hardly been fermenting/bubbling when it's been in the bucket which worried me slightly but I just left it. It smells like it's fermenting but there's no visible proof! I've just racked it off into a demijohn and fitted a bubble lock and basically waiting for something to happen. Do I need to add more yeast?! I'm pretty sure it's dead as I haven't left it long enough between campden tablets and yeast!
Also this is the hydrometer reading which I've never come across... Any advise?!
