chasemandingo
Senior Member
- Joined
- May 4, 2013
- Messages
- 218
- Reaction score
- 15
Hello everyone,
My name is Chase and my first attempt at fermenting anything is a skeeter pee that I have in my primary fermenter at this very moment. I only have a one gallon capacity as of the moment so I used an altered recipe. Boiled my tap water to facilitate the removal of chlorine, inverted the sugar and added to one gallon of the tap water bringing the volume up to 1 gallon 20 oz. with an s.g. of 1.09. Added 1/4 tsp. pectic enzyme, 1 1/4 tsp. yeast nutrient, 1/2 tsp. yeast energizer and 10 fluid ounces of Kroger brand lemon juice which was whisked frequently over the coarse of an hour until the "funky" smell subsided. I made a starter from red star montrachet yeast and pitched it 24 hours after I made up the must. That was Thursday at 7:30. By 8 AM the next morning there was audible signs of fermentation and I left for work with a smile on my face. When I arrived home from work I checked my fermenter and to my surprise there was no foam on the surface of the must. I was expecting a thick "head" similar to the one that appeared on my yeast starter. So I gave it an oxygenating stir with a whisk and a large amount of CO2 was released. Fast forward to this morning, I opened the fermenter and whisked in a good amount of O2 and took a sample for an s.g. reading. It read 1.04. In less than 41 hours it dropped that much! Is my hydrometer broken or am I just lucky? I then added another dose of yeast energizer and nutrient and whisked them in vigorously. I then sprinkled a fourth of a packet of yeast on the surface of the must just to see if fermentation picks up even more lol. Also temp has been constant at 70 degrees. I want to raise it but lost my heating pad
....... Any advice for a noob is appreciated.
My name is Chase and my first attempt at fermenting anything is a skeeter pee that I have in my primary fermenter at this very moment. I only have a one gallon capacity as of the moment so I used an altered recipe. Boiled my tap water to facilitate the removal of chlorine, inverted the sugar and added to one gallon of the tap water bringing the volume up to 1 gallon 20 oz. with an s.g. of 1.09. Added 1/4 tsp. pectic enzyme, 1 1/4 tsp. yeast nutrient, 1/2 tsp. yeast energizer and 10 fluid ounces of Kroger brand lemon juice which was whisked frequently over the coarse of an hour until the "funky" smell subsided. I made a starter from red star montrachet yeast and pitched it 24 hours after I made up the must. That was Thursday at 7:30. By 8 AM the next morning there was audible signs of fermentation and I left for work with a smile on my face. When I arrived home from work I checked my fermenter and to my surprise there was no foam on the surface of the must. I was expecting a thick "head" similar to the one that appeared on my yeast starter. So I gave it an oxygenating stir with a whisk and a large amount of CO2 was released. Fast forward to this morning, I opened the fermenter and whisked in a good amount of O2 and took a sample for an s.g. reading. It read 1.04. In less than 41 hours it dropped that much! Is my hydrometer broken or am I just lucky? I then added another dose of yeast energizer and nutrient and whisked them in vigorously. I then sprinkled a fourth of a packet of yeast on the surface of the must just to see if fermentation picks up even more lol. Also temp has been constant at 70 degrees. I want to raise it but lost my heating pad
....... Any advice for a noob is appreciated.
