sixdoubleo
Member
- Joined
- Apr 20, 2010
- Messages
- 57
- Reaction score
- 0
OK, so I decided to try the UV43 ProRestart. How does this look?
I'm doing two separate restart kits. I measured the appropriate amount of yeast beads and put in each nylon sleeve. Then mixed up two batches of 500ml each hot water at 40g Sugar/L. I coiled each sleeve up and stuck them in the beakers. After 4.5 hours, I dumped out the water, and replaced the solution with a mix of 40% stuck wine / 60% 40g/L sugar/water solution. I covered the beakers with a paper towel.
Then I waited overnight (15 hours). I didn't see a whole lot of bubbles in the starter...not sure if you should at this point.
Anyway, today I racked my wine into two 7.9gal primary fermentation buckets. I left 1 inch of airspace in each. I tied each sleeve to itself creating about a 10" diameter ring. Then I tied a bag of sanitized marbles to each ring and placed each of these into the two buckets. The bag of marbles sank to the bottom and is holding each ring submerged at about the middle part of the bucket. I then added 1.5 tsp Fermaid K to each bucket. Then secured the lids and airlocked them.
So a couple questions?
1.) After preparing the starter and waiting over night, I didnt really see any "activity" in the starter. Should I be concerned about this?
2.) Is one inch of airspace enough to give this thing plenty of oxygen? Is it too much, too little? Remember the wine is about 28 days old or so so I'm concerned about oxygen at this point.
As always, thank you for any advice or suggestions!
I'm doing two separate restart kits. I measured the appropriate amount of yeast beads and put in each nylon sleeve. Then mixed up two batches of 500ml each hot water at 40g Sugar/L. I coiled each sleeve up and stuck them in the beakers. After 4.5 hours, I dumped out the water, and replaced the solution with a mix of 40% stuck wine / 60% 40g/L sugar/water solution. I covered the beakers with a paper towel.
Then I waited overnight (15 hours). I didn't see a whole lot of bubbles in the starter...not sure if you should at this point.
Anyway, today I racked my wine into two 7.9gal primary fermentation buckets. I left 1 inch of airspace in each. I tied each sleeve to itself creating about a 10" diameter ring. Then I tied a bag of sanitized marbles to each ring and placed each of these into the two buckets. The bag of marbles sank to the bottom and is holding each ring submerged at about the middle part of the bucket. I then added 1.5 tsp Fermaid K to each bucket. Then secured the lids and airlocked them.
So a couple questions?
1.) After preparing the starter and waiting over night, I didnt really see any "activity" in the starter. Should I be concerned about this?
2.) Is one inch of airspace enough to give this thing plenty of oxygen? Is it too much, too little? Remember the wine is about 28 days old or so so I'm concerned about oxygen at this point.
As always, thank you for any advice or suggestions!
Last edited:
![[Upgraded] 9Pcs Tree Root Growing Box with Drain Holes, Half Transparent Plant Rooting Propagation Ball & Metal Core Twist Ties, for Fast Propagation Plants (Size M)](https://m.media-amazon.com/images/I/514MWQxtWOL._SL500_.jpg)
