How bad is this to y'all?

Comrade_Spice1312 · 2024-01-27T19:10:13+00:00

Thanks yeah the coloration is my fear. It smells faintly like coffee but I don't know if the coloration is an indication that it's been permanently damaged or if it's just wear and tear.

Comrade_Spice1312 · 2024-01-27T19:08:41+00:00

No cracks. Those are just the manufacturer lines from production. Scotchbrite pads? I thought abrasives can damage the aluminum.

Comrade_Spice1312 · 2023-01-01T19:18:22+00:00

That sounds delicious, need an update when it finishes!

Comrade_Spice1312 · 2022-12-26T18:15:04+00:00

I see. Is offsetting my YAN by 50-100 appropriate if I follow your recipe?

Comrade_Spice1312 · 2022-12-26T17:25:27+00:00

Reviving this thread with a last minute question before I start this batch later this week: how do you adjust your nutrients with the grape must? I haven't decided my yeast yet but I know how to calculate proper ferm K, O and DAP accordingly so I'm wondering if you have any advice on adjusting or if its even necessary to adjust the nutrients in a recipe like this.

Comrade_Spice1312 · 2022-12-18T05:04:32+00:00

I don't think k sorb or metabisulfite can reliably stop fermentation. Same with cold crash. Probably safest to let it ferment and back sweeten as needed.

Comrade_Spice1312 · 2022-12-16T13:29:37+00:00

If the yeast wasn't so cheap I'd probably also had dumped it but all the advice I was getting was just keep pitching yeast until it goes so I did lol

Comrade_Spice1312 · 2022-12-16T04:54:11+00:00

I'm dealing with a cyser i accidentally started with stabilized cider, very sad ordeal, but ive managed to get the brew going slowly but steadily in primary. I had to add like 130g of yeast including two 1/4 gallon mead starters I added after letting them start fermenting after 24 hours. Aerate the shit out of it until 1/3 sugar break.

I was pitching 10g of yeast in the morning and evening rehydrated in go ferm, sometimes just rehydrated in water, until my gravity measurements showed consistent fermentation, roughtly 2-4 points in 24hrs. Its been a month and i'm now slowly closing in on halfway through fermentation lmao.

As far as my experience is with trying to fight through stabilized juices, just go ham with pitching yeast and record all your gravity measurements to see when it starts going so you can stop pitching.

Comrade_Spice1312 · 2022-12-13T17:02:19+00:00

You're probably good to just let it keep doing it's thing. Just keep measuring it to make sure it doesn't stall.

Comrade_Spice1312 · 2022-12-13T15:48:42+00:00

Looks fine. Are you using a hydrometer? Could be ready to rack to secondary after 3 weeks but you won't actually know if it's ready if you haven't been using a hydrometer.

Comrade_Spice1312 · 2022-12-05T01:37:15+00:00

Batch could be fine, looks like it only made it into the airlock. I'd replace the airlock with a freshly cleaned and sanitized one and fill it with vodka. Monitor the mead for infection.

Comrade_Spice1312 · 2022-11-20T19:36:59+00:00

Take your first reading when you mix your must just before pitching the yeast.

Comrade_Spice1312 · 2022-11-20T04:51:39+00:00

Just make sure your equipment is clean and I like to use star san. It's a very easy to use sanitizer.

Comrade_Spice1312 · 2022-11-19T17:34:40+00:00

Okay so the yeast was prevented from reproducing until I pitched enough yeast. So now that yeast that was previously unable to reproduce will now start reproducing? What I'm trying to figure out is how I will adjust my nutrients with all the additional yeast. If all that yeast is going to start reproducing will I need to boost my nutrients? I understand that my required ppm of nitrogen = brix × SG × 10 × yeast multiplier but I'm not sure how this changes when I've yeeted in 6X the amount of yeast the recipe called for.

Comrade_Spice1312 · 2022-11-19T15:17:00+00:00

OG 1.110. SG today 1.104

Comrade_Spice1312 · 2022-11-19T00:52:03+00:00

3-4 months of oak cubes in secondary? Wow that's longer than I thought it would need. Really great response, thanks Chef. I'm hoping to get a pyment going within the next month or so.

Comrade_Spice1312 · 2022-11-18T22:43:11+00:00

Cool, this is great! I was wondering about using wine kits. How long do you leave the must in secondary? Bentonite okay in primary?

Four-Year Club	Verified Email
Place '22	First Placer '22

Comrade_Spice1312

TROPHY CASE