looks, smells, sounds like it is fermenting

[OHIOSTEVE]

but the hydrometer is not moving? Started hard lemonade a couple of days ago.. in pales with towels over top. foaming, sounds like rice krispies...smells like alcohol but my hydro hasn't budged?

 

[ThickHead]

If it looks like a duck and it quacks like a duck...

How long between hydro readings?

 

[Shinglejohn]

Easy there grasshopper, give it a few days!

 

[Justibone]

In the first few days the yeast are multiplying and using up the oxygen. After the colony has reached full size and the O2 is gone, they will begin making alcohol.

We see it as one step, because all we do is add yeast and let them tear into it... but it is several steps for the yeast themselves.

 

[minman]

Give it a couple days. I would not be concerned if it sounds, looks, and smells like fermentation is happening.

 

[JetSmooth]

Towels?

No lids?

I'd be a little concerned about that.

 

[OHIOSTEVE]

Towels?

No lids?

I'd be a little concerned about that.

just starting the ferment. I always start wines ( which is technically what this is) in buckets with clean towels over the top. Once SG drops some then it is racked into clean carboys. I may be 100% wrong though as I am a newbie.

 

[OHIOSTEVE]

Just went in and stirred it up to break up the MASSIVE FOAM ON TOP!! yessssss

 

[JetSmooth]

just starting the ferment. I always start wines ( which is technically what this is) in buckets with clean towels over the top. Once SG drops some then it is racked into clean carboys. I may be 100% wrong though as I am a newbie.

I've never done wine, so maybe that's cool. Just thought that even a towel that has been laundered can sometimes harbor that "towel funk" that rears it's ugly head once moisture enters the equation. It's probably not an issue.

G'luck!

 

[KeithMoonsLiver]

just starting the ferment. I always start wines ( which is technically what this is) in buckets with clean towels over the top. Once SG drops some then it is racked into clean carboys. I may be 100% wrong though as I am a newbie.

what advantage is gained doing it this way?

 

[OHIOSTEVE]

what advantage is gained doing it this way?

no idea, just how I was told to ( read) do it. Something about the reproductive stage of the yeast needing more access to oxygen I think.

 

[Yooper]

Most people who make wine use only a clean cover during primary. You want to keep fruitflies and the like out. Most wine musts are stirred a couple of times a day to break up the "cap" that may form. Once the fermentation slows, and co2 production slows as well, the wine is moved to secondary, topped up, and airlocked. This can be in 5 days, or as long as 10 days, depending on the OG, yeast health, ingredients, etc.

During primary, you WANT oxygen in there and the co2 blows off anything bad.

Beer making is not the same as winemaking, although there are many similarities.

A clean towel, napkin, cheesecloth, whatever, is fine for a covering during primary.

 

[OHIOSTEVE]

Most people who make wine use only a clean cover during primary. You want to keep fruitflies and the like out. Most wine musts are stirred a couple of times a day to break up the "cap" that may form. Once the fermentation slows, and co2 production slows as well, the wine is moved to secondary, topped up, and airlocked. This can be in 5 days, or as long as 10 days, depending on the OG, yeast health, ingredients, etc.

During primary, you WANT oxygen in there and the co2 blows off anything bad.

Beer making is not the same as winemaking, although there are many similarities.

A clean towel, napkin, cheesecloth, whatever, is fine for a covering during primary.

Thanks YOOP. I thought I was correct but not sure enough to be.......well sure lol.

 

[OHIOSTEVE]

yoop now that I have you on here, the temp of the must is 70 degrees right on the nose, is that ok? also the SG has dropped 10 points since yesterday so it is fermenting.

 

[Justibone]

I think that pressed fruit/juice for wine is usually pretty heavily dosed with metabisulfite to kill off wild yeast and bacteria, and that resting it open (with access to air) allows the sulfites to evaporate off. As I understand it, this is done *before* adding yeast ... but I've never done it m'self.

Beer is different because we just boil it.

 

[oldmate]

What was the recipe you used? I've been looking for a good hard lemonade recipe!

 

[Yooper]

yoop now that I have you on here, the temp of the must is 70 degrees right on the nose, is that ok? also the SG has dropped 10 points since yesterday so it is fermenting.

Yes, 70 is about perfect for all wine yeast strains.

 

[OHIOSTEVE]

What was the recipe you used? I've been looking for a good hard lemonade recipe!

Look in yoops recipe pulldown. The only difference ( since I stole her recipe lol) is I made a starter for the yeast with 2 pounds of mashed 2 row (5 gallon batch) and slowly added the lemonade mix to it to acclimate the yeast then dumped the whole thing in(about a gallon). I started mine at about 1.080 before adding in the starter. When she tells you it is a hard ferment , she is NOT kidding. I dumped yeast in my forst batch 3 times before I got it to take off. It was drinkable but the smell was rancid. The second batch I made the starter and it was very popular.

 

[oldmate]

Haha thanks for that! I'll give it my best!