You can't go wrong using lees from another wine in this. Lots just want to skip that step to speed things along and it just confounds me to no end.
looneybomber said:Or some folks, like me, don't brew wine and thus have no lees from another wine. If it really helps, one could make a starter from a gallon jug of juice? Add nutrient? Chill and decant? Pitch slurry?
Or some folks, like me, don't brew wine and thus have no lees from another wine. If it really helps, one could make a starter from a gallon jug of juice? Add nutrient? Chill and decant? Pitch slurry?
I have this going. I used Go-Ferm to rehydrate the yeast. The next morning it looked as active as if it were on a stir plate. Day after that it was finished and today (3rd day) half the jug is clear, almost like a layer it's dropping so fast. Scary!This is cheap, only 30 days and honestly it was done in closer to 3 weeks but I left it in the fridge an extra week, also you get 4 wine bottles of a nice cheap dry wine that so far I have loved every time I have made this.
I have this going. I used Go-Ferm to rehydrate the yeast. The next morning it looked as active as if it were on a stir plate. Day after that it was finished and today (3rd day) half the jug is clear, almost like a layer it's dropping so fast. Scary!
I have this going. I used Go-Ferm to rehydrate the yeast. The next morning it looked as active as if it were on a stir plate. Day after that it was finished and today (3rd day) half the jug is clear, almost like a layer it's dropping so fast. Scary!
Water to 1 gallon. Should be ~ 1.067 OG.Quick question for Arpolis starter recipe: Did you add any water to that starter or just the contents of the cans?
I have not pitched the whole gallon, but there's no reason why that would not work. The last time I did this I used Montrachet after Apfelwein and it was done, .998, in 6 days. I'm looking for that same sort of performance but without the sulfur.Ok, glad I am reading similar results. Not a wine maker, so I put together a quick 1 gallon welch's starter with EC-118. Once that was running and about 36 hours after making the pee and oxygenating, I whipped the bejesus out of it and pitched the whole gallon.
I had some idea in my head from all this reading that it would be a slow ferment. I put it in a ferm chamber at 72 and left it for Three Days.
I went to check the gravity on Wednesday evening and it took the 1.076 OG down to .096 so I just threw the extra lemon juice in there and gave it a stir. I didnt notice any overly-strong sulfur notes, so I guess it worked..? :rockin:
Water to 1 gallon. Should be ~ 1.067 OG.
I have not pitched the whole gallon, but there's no reason why that would not work. The last time I did this I used Montrachet after Apfelwein and it was done, .998, in 6 days. I'm looking for that same sort of performance but without the sulfur.
Quick question for Arpolis starter recipe: Did you add any water to that starter or just the contents of the cans?
CreamyGoodness said:Day 3 and nothing. I didnt read directions properly and wound up adding all the lemon at once, with all the inverted sugar.
Is this salvagable? Maybe more nutriend/energizer?
Devin said:Smartass. I read and followed directions to the t (save the wine yeast slurry, because, as I said - I don't make wine. I make beer. And the issue with the boiling - which isn't an issue, IMO).
I just set the bucket lid loosely on top,Acyr90 said:Do you guys drape a towel over your fermenter for the first few days or just set your bucket lid on loosely? (assuming using a bucket). If you use the towel, how do you go about making sure it's sanitary? I'd rather set the lid on it loosely, is this a commonly accepted practice? Disadvantages?
? Don't think he was talking about you,
Day 3 and nothing. I didnt read directions properly and wound up adding all the lemon at once, with all the inverted sugar.
Is this salvagable? Maybe more nutriend/energizer?
Sorta like if they made unsweetened Kool-Aid?I read a post on here about flavoring with koolaid, but the post said to do it after back-sweetening, preferably when you're bottling. My question is, wouldn't this make for an incredibly sweet pee since it had already been sweetened with sugar to your liking?
Is there another method that is just as easy that wont carry over too much sweetness?
koolaid has no sugar in the flavor packs. So unless you add more sugar the answer is no.
Oh sweet, never knew the unsweetened was literally unsweetened. Just assumed it was made with fake sugar.
So after the slurry didnt work, and after a half packet of Notty didnt work (all I had on hand) I went into my closet to throw my batch away, with heavy heart.
Rejoice! Its started fermenting!!
Acyr90 said:Lol one where sugar drinks weren't allowed (no soda, kool-aid, capri-sun, etc)
Another Kool-aid related question: It says one packet per gallon, so I was gonna use 1 packet in a 2 liter bottle rather than trying to get an equal amount of mix in each individual 12 oz bottle. However, how long will the pee stay good once I crack open the 2L bottle? I'd assume treating it like a bottle of liquor would be fine since I won't be carbing. If it's open for ~2 weeks sitting in a fridge as I drink it will that be fine?
I just racked and added 6 cups of sugar..
I snuck a taste and im not sire of this tastes right... It has little to no lemon taste and is a bit dry...
Does this change in taste over the next 2 weeks?
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