by kobold » Sun Jun 17, 2012 2:35 pm
i started my first gen! 2kg molasses+2kg raw sugar+both safale s-04 and bakers yeast with dap (had no epsom salt on hand) + water to total 15 liters (future generations will be 25l). in five days it went from sg 1.094 to 1.055, it is sweet and fizzy and i use a heater belt to keep it above 20C.
i hope to strip it next week. thank you for the recipe mcstill.
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update: i stripped 5l of 37% low wines from the first gen today (it stopped at 1.02 sg). for the second gen i used 4l molasses, 3kg of raw sugar, a yeast bomb and a tsp of bakers yeast (just in case). it's bubbling steadily at sg of 1.099. all in all, things are going well! :-D
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update: bubbling stopped at 1.062, so after a day i stirred co2 out as much as i could, aerating a bit at the same time. i also pitched a tsp of rehydrated yeast and 1/2 tsp of dap (just in case really) and re-lidded; soon the airlock bubbled again :mrgreen: think of it as 'punching down' a double/triple proofed pizza dough.
Last edited by
kobold on Thu Jul 05, 2012 4:54 pm, edited 1 time in total.