My ProfileKeep Up to Date:
 Blog  Forum |
fermentation
...
13% alcohol. I made it directly in the carboy and covered it with a paper towel as per the instructions. The fermentation went fine for the first 5 or 6 days and then I removed the paper towel and ...
I`ve been making some heavy brown ale (o.g. around 1065) and it was a really slow fermentation; I had to rouse the yeast on an almost daily basis, despite using a starter culture. More than once I f
... and sugar along with yeast.
it was difficult to get a s.p. reading with the cherry's in the primary.
after fermentation i placed the fluid in carboy.
1 year later and 6 rackings the wine has too...
...t very prominent in my area I was thinking about trying to make some concord wine from welchs. upon my initial fermentation, i typically start my wine at about 1.070 on the hydrometer, and then put i...
...nd 1 gallon of water together. I am told that this makes an unpleasing to taste alcohol that is drinkable after fermentation.
Well, I already know that it would taste displeasing, but would it produc...
...ng will the secondary fermantation go on? (Wyeast london ale)
4.should it be on same temperature as primary fermentation? or colder? thanks...
...olved in
1 cup wine. Stir gently, and place back into secondary fermentor.
Repeat process every six weeks until fermentation does not restart with the addition of sugar. Rack every three months until ...
...k or with a sheet of plastic tied down."
Would covering the primary fermenter with lid and air lock stifle the fermentation process by not allowing enough oxygen into the bucket for the yeast to do i...
... makes 5 gallons (Note, however that since the rice has a relatively large volume, it is necessary to begin the fermentation in a container larger than five gallons. The initial fermentation requires ...
I read that putting vodka in the airlock during fermentation reduces the possibility of bacteria entering the fermenting wort as opposed to water, which bacteria will grow in. Is vodka in the airloc
... into my first homebrew attempt, and (probably not surprisingly) I`m worrying about the progress of my batch`s fermentation. As a complete beginner, I`m using a Beer Machine as the primary fermenta...
We started our Primary fermentation this past Friday but probably will not be able to get to the pressing for two weeks. Most everything I read state
5-10 days. Is two weeks OK. What will be the af
...ell I don't get juice till I'm in at least half way in the formentation. Can I measure it then or wait till the fermentation is done? If I do it the middle of the fermentation, and add the proper amou...
This may seem a bit "off the wall" but I am researching if it is possible to essentially prevent fermentation in freshly squeezed grapes; just the opposite of what is desired in making wine. I realize
I have a stuck fermentation that hasn`t responded to adding more yeast or rousing. How much boiled yeast nutrient or energizer do you typically add to unstick a once fermenting beer? What is the dif
...at all. I have a hydrometer but don't know if its wise to check it now (from what I understand this can disrupt fermentation if it is happening and risk contamination)I took the risk of checking it ma...
What exactly is it and is it worth the trouble for a simple home brewer like myself?
...n minutes. The other strange instruction called for stirring the wine after racking to the carboy for secondary fermentation, calling this step an initial degassing.
Both of these steps seem designed ...
...lly screw up, or not? My wort has been in the primary for 2 months. It`s a plastic tup-type fermenter with the fermentation lock in place, although the lid seal might not be the best (it took a long...
...ged for 1 year. Once all the processes have been completed and the wine is stable. Should you now switch from fermentation lock to bung or is it better to leave the fermentation lock in place and ke...
... for about 100 liters!)
3) Screw on the reusable, patented EZ Cap.
4) Wait 2-7 days.
5) Refrigerate. (stops the fermentation and clarifies the beverage)
6) Enjoy your beverage at 5-17% alcohol!
...
...ract, milled grains, yeast, Irish moss. Followed the directions and sanitized everything. Put the wort in the fermentation bucket (5 gal white plastic) installed the lid and air lock and though it w...
I`m new to home brewing and I`m getting confused with conflicting options! should the fermentation time be 1 week before bottling or longer any help or advise appreciated
...rst time doing some home brew and i thought i would start with some lager.
I have gotten through first stage fermentation and already put it in to a beer sphere for the 2nd stage of fermentaion, an...
...s little package?
I can eyeball about 1/5 of the contents, but I'm nervous about guesstimating when it comes to fermentation. Is the quantity I use an exact science?...
...e fastest and easiest way to make a batch of wine or beer. Reduce heavy lifting Increase cleanliness in your fermentation area thereby decreasing the chance of contamination. Reduce the amount o...
...ek. SG went to 1.022. At that point racked into carboy secondary. Also note that there was no signs of active fermentation in the primary. Let sit a week. Next thing you know the must starts foami...
...
Was shaking the must everyday in a covered bucket. Checked in the bucket just a little while ago to see if the fermentation has died down and noticed a faint vinegar smell.
Used the hydrometer ag...
...d with the flavour. It's a bit harsh. Perhaps either high alcohol, or, sat on the seeds too long in secondary fermentation. I would like to sweeten it up, not just with sugar or wine-conditioner. ...
...d they sold me something called wheat sugar (which i was told had already 'by-passed' some of the stages of the fermentation process). when mixed with apple juice made from concentrate it produced a ...
...t has been kept in a room where the temp has always been between 18 to 20C (max/min thermometer in room) but fermentation is still continuing some 13 days later although at much slower rate of cou...
...ck has slowed dramatically (to about 1 bubble per 30 seconds) Since its getting on 7 days, im hoping primary fermentation is over and secondary is kicking in.
Also, if i had somehow got a wild ...
...s wine was racked several times and bulk aged for 4 months. S.G. was .992 after about 1 month so I would guess fermentation was complete. Would the bottling process introduce air? Should I be conce...
howdi, just starting to worry a little about my brew not yet bubbling. in excess of 24 hours since pitching yeast now. We`re at 76?F - I feel i aerated it enough by dumping the wort into the ferm
I bought grape juice Cabernet Sauvignon (it was on sale in Canadian Superstore), added yeast. Gravity was 1076. After 12 days bubbling stopped and when I rechecked gravity, I found it about 994. Ho
|
Latest Hot PhotosLatest Posts
|
Copyright © 2006 - Jan 2009 Drinks Planet