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Rage44

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I am getting ready to pitch yeast slurry into the primary fermenter. Wish me luck guys there is high acidity in this stuff!! I can't wait to see how it turns out though.
 

Arpolis

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Good luck! What is tour yeast slurry from? Is it from another wine? Ale? Mead?, what was the yeast type?
 

cosmatics

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I just finally sampled my first batch using dry yeast starter, cha ching, this stuff is awesome. The yeast I used was ec116, good luck.
 
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Rage44

Rage44

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Arpolis said:
Good luck! What is tour yeast slurry from? Is it from another wine? Ale? Mead?, what was the yeast type?
The yeast slurry is from a honey mead that was bubbling like crazy before I pitched it. Can't wait!!!
 
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Rage44

Rage44

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cosmatics said:
I just finally sampled my first batch using dry yeast starter, cha ching, this stuff is awesome. The yeast I used was ec116, good luck.
Thanks.
 

Boardndave

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Alright, this may be a somewhat silly question but.....after pitching the yeast, do I let the batch open-air ferment, or do I put the cover/airlock on my 6.5 gallon pale and let it go?
 
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Rage44

Rage44

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Boardndave said:
Alright, this may be a somewhat silly question but.....after pitching the yeast, do I let the batch open-air ferment, or do I put the cover/airlock on my 6.5 gallon pale and let it go?
Put the cover and airlock on as to keep any airborne bacteria out of your must. Are you using a yeast slurry?
 

Rocky71

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Some people are open fermenting it but I wouldn't. As long as you let the must air out for a few days before pitching the yeast you should be fine. I use EC-118 also as it's less susceptible to develop rhino farts.
 
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