Oh, OK, I added DAP for the first 5 days and a new yeast packet to re-start a dead/dying fermentation. But I'll learn what sugar breaks are and try this. I barely de-gassed this by stirring, but I did once a few weeks ago right after it flocculated, and it flocculated again and was even tighter and clearer 2nd time.
When does the yeast flocculate
- Thread starter Jokester
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Sugar break is when the yeast have eaten 1/3 and 2/3 of the available sugar.
Take your starting gravity and multiply by .66 and .33 respectively to get your breaks,
If you are doing a TOSNA nutrient schedule, your last nutrient addition happens at the 1/3 break.
If you use an online TOSNA calculator it will list the 1/3 break.
Take your starting gravity and multiply by .66 and .33 respectively to get your breaks,
If you are doing a TOSNA nutrient schedule, your last nutrient addition happens at the 1/3 break.
If you use an online TOSNA calculator it will list the 1/3 break.
Flying by the seat of my pants. I did 5-7 days of DAP for the 4 batches I make so far. 1 Phenomenal success, 2 failed (mostly my ignorance and leaving it in a cold 55F house while I was in India ~2 months) 3 and 4 - too sweet to hit it out of the park like 1. Batch 5 is 12 lb and likely fermented 2-3 months with a good high temp (like 75-85 - no 55F). And Batch 6 likely even higher, on a heating pad.
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