skeeter pee help pleaded

[pabloj13]

So how do I know when its ready to pitch. If I have 4 quarts that is bubbling about once every three seconds.

Sure. How much do you have now?

 

[william2010]

Sure. How much do you have now?

Probably about 3 quarts. Gunna add another quart of sp must and wait till it bubbles. How much should it bubble before I toss it in ???

 

[pabloj13]

Probably about 3 quarts. Gunna add another quart of sp must and wait till it bubbles. How much should it bubble before I toss it in ???

I think if you've got activity in a gallon at all, I'd pitch it. It's not going to be that much of a shock to the yeast. You should be rocking and rolling soon!

 

[william2010]

I think if you've got activity in a gallon at all, I'd pitch it. It's not going to be that much of a shock to the yeast. You should be rocking and rolling soon!

I'm sorry I meant I'm at about 1 quart I was thinking 8 quarts in a gallon.

 

[pabloj13]

I'm sorry I meant I'm at about 1 quart I was thinking 8 quarts in a gallon.

That's all I had was a quart. It worked fine.

 

[william2010]

How much does it need to be bubbling

 

[pabloj13]

How much does it need to be bubbling

There really is no answer to this question other than "some". If you've got signs of activity at this point, just do it. DO IT.

 

[william2010]

There really is no answer to this question other than "some". If you've got signs of activity at this point, just do it. DO IT.

Video Link: http://www.youtube.com/watch?v=lmUZGdi7Ty4

I added about 4 cups of must to my starter and will hopefully see some results in about 5 hours. If so then ill dump that puppy in and watch her go, any idea on if you can put in to much yeast nutrient in your must

 

[pabloj13]

I added about 4 cups of must to my starter and will hopefully see some results in about 5 hours. If so then ill dump that puppy in and watch her go, any idea on if you can put in to much yeast nutrient in your must

I mean I wouldn't put a whole tube or anything, but if you're a little over it's not going to hurt anything. Just relax. This thing can take a while to kick off, but now that you're doing a starter I bet it goes. It will go slow and steady, not like a rocket like beers do. More like a cider, with a constant slow stream of bubbles.

 

[william2010]

I mean I wouldn't put a whole tube or anything, but if you're a little over it's not going to hurt anything. Just relax. This thing can take a while to kick off, but now that you're doing a starter I bet it goes. It will go slow and steady, not like a rocket like beers do. More like a cider, with a constant slow stream of bubbles.

Sweet, yea i haven't done some before so I am used to seeing quick amd.fast fermentation. My cell is 5417605727 if you want to get me faster answers. Better for me Haha

 

[william2010]

I mean I wouldn't put a whole tube or anything, but if you're a little over it's not going to hurt anything. Just relax. This thing can take a while to kick off, but now that you're doing a starter I bet it goes. It will go slow and steady, not like a rocket like beers do. More like a cider, with a constant slow stream of bubbles.

When I rack my sp to a carboy, do I do it just like beer and leave the bottom "trub" in there?

 

[william2010]

Very steady fermentation for two days, checked today smelt bad. So I whisked the **** out of it amd added some nutrient and splash racked to a carboy with the other bottle of lemon juice. How easy is it to get bad sp from bacteria like you can beer. Does anyone see a problem with what I did?

 

[pabloj13]

Very steady fermentation for two days, checked today smelt bad. So I whisked the **** out of it amd added some nutrient and splash racked to a carboy with the other bottle of lemon juice. How easy is it to get bad sp from bacteria like you can beer. Does anyone see a problem with what I did?

If there's steady fermentation you need to leave it alone. It smells and tastes funky during fermentation. Just leave it until it stops.

 

[william2010]

If there's steady fermentation you need to leave it alone. It smells and tastes funky during fermentation. Just leave it until it stops.

It won't hurt what I did right? Now its fermenting vigorously I had to put a blowout tube on it

 

[william2010]

If there's steady fermentation you need to leave it alone. It smells and tastes funky during fermentation. Just leave it until it stops.

Going really good! But can someone tell me what this tool I have is for. And when and if I should use it?

 

[pabloj13]

It won't hurt what I did right? Now its fermenting vigorously I had to put a blowout tube on it

Well I wouldn't do it again. You probably just knocked a bunch of CO2 out of solution. Just leave it alone and check the gravity when it's done. Mine finished below 1.

 

[william2010]

Well I wouldn't do it again. You probably just knocked a bunch of CO2 out of solution. Just leave it alone and check the gravity when it's done. Mine finished below 1.

How long did that take?

 

[pabloj13]

How long did that take?

1-2 weeks. Be patient. It's better to have it complete before killing off the yeast.

 

[william2010]

1-2 weeks. Be patient. It's better to have it complete before killing off the yeast.

What do you mean killing off yeast?

 

[pabloj13]

What do you mean killing off yeast?

Have you read the recipe?

1) Ferment completely
2) Kill yeast and rack (K-meta, etc.)
3) Back sweeten and make sure no further fermentation occurs
4) Bottle

 

[william2010]

Gotcha just didn't know what you meant

 

[william2010]

Have you read the recipe?

1) Ferment completely
2) Kill yeast and rack (K-meta, etc.)
3) Back sweeten and make sure no further fermentation occurs
4) Bottle

What is that thing in my picture for

 

[pabloj13]

What is that thing in my picture for

 

[william2010]

Piece of long bent plastic with a bung in it???

 

[pabloj13]

Piece of long bent plastic with a bung in it???

Sorry, I was on my phone. Couldn't see the picture. It's a degassing wand. After fermentation is complete, you degas it before you add the K-meta and things to knock excess CO2 out of solution. It helps the wine drop clear much more quickly. Attach it to a drill and put the curved end into the carboy and whip like crazy. There are videos on youtube. Check them out. It can foam over, so be careful at first.

 

[william2010]

Sorry, I was on my phone. Couldn't see the picture. It's a degassing wand. After fermentation is complete, you degas it before you add the K-meta and things to knock excess CO2 out of solution. It helps the wine drop clear much more quickly. Attach it to a drill and put the curved end into the carboy and whip like crazy. There are videos on youtube. Check them out. It can foam over, so be careful at first.

Cool, you should put up a link for me

 

[william2010]

Sorry, I was on my phone. Couldn't see the picture. It's a degassing wand. After fermentation is complete, you degas it before you add the K-meta and things to knock excess CO2 out of solution. It helps the wine drop clear much more quickly. Attach it to a drill and put the curved end into the carboy and whip like crazy. There are videos on youtube. Check them out. It can foam over, so be careful at first.

And also lon emailed me back and.said.to splash rack it back to a bucket if its above 1.005, I asked him if it would hurt it if I didn't and hasnt gotten back to.me yet. Any ideas why?

 

[pabloj13]

Cool, you should put up a link for me

 

[pabloj13]

And also lon emailed me back and.said.to splash rack it back to a bucket if its above 1.005, I asked him if it would hurt it if I didn't and hasnt gotten back to.me yet. Any ideas why?

He's trying to help it ferment out. It should finish below 1, probably near 0.995. But it hasn't been long enough for you to worry. Is it still fermenting? You need to be patient.

 

[william2010]

He's trying to help it ferment out. It should finish below 1, probably near 0.995. But it hasn't been long enough for you to worry. Is it still fermenting? You need to be patient.

Yea, I transfered back to a bucket last night. Splash racked and its still going. It's only down to 1.050