SP wont start

[scurry64]

Also, please Google "Jack Keller yeast starter". He explains the theory and process in much more detail. It's worth the read.

 

[RodBone]

Thank you I will.

 

[RodBone]

I added two cups of sugar and it bumped it up to 1.070 lets see if that helps.

 

[scurry64]

I added two cups of sugar and it bumped it up to 1.070 lets see if that helps.

How is it going? Are you fermenting yet?

 

[RodBone]

Well I seen three bubbles all yesterday but I didn’t sit and watch it, I seen them just as walking by. Either it is trying to start or it is real slow. What should I do wait, add something, or start a new starter? Hate to start all over again but I will. But as this morning no bubbles that I see.

 

[scurry64]

I would pitch another sachet of yeast. Your first one may have been bad.

 

[RodBone]

Just pitch it or make a starter?

 

[scurry64]

Take another SG reading first. If it hasn't changed, pitch more yeast.

 

[RodBone]

I will try that then. Thank you.

 

[RodBone]

Well we have bubbles I timed it 20 a min. So finally it is going, I guess that is pretty good.

 

[RodBone]

Thank you for the help.

 

[scurry64]

Well we have bubbles I timed it 20 a min. So finally it is going, I guess that is pretty good.

Glad to hear it. Good luck the rest of the way.

 

[scurry64]

How is your ferment going?

 

[RodBone]

She is working right along doing good, going to check the sg this afternoon. I’m hoping it will be father along so I can add the other half of the ingredients.

 

[RodBone]

How is your dragon blood doing? And how did you make it?

 

[scurry64]

It has been fermenting vigorously since I pitched the yeast. In fact, I actually had a slightly messy blowout.
It started at SG 1.075 on Thursday night and this morning it was as 1.014 and the airlock is still dancing like a hippy at a commune.

 

[scurry64]

Also, I just used dangerdave's recipe that you can find on here. Yesterday I started a cherry lime variation on dragon blood.

 

[RodBone]

It must dancing crazy then. I’m thinking some kind of strawberry for my next run. But can’t wait for this one to finish to try it. What caused the blowout?

 

[scurry64]

The blowout was caused by very active fermentation and get little headspace. There is less than 2 inches of room the wine and the lid. The pressure built up to the point that the lid couldn't contain it.

I understand that strawberry can be problematic. Have you tried it before?

 

[RodBone]

Naw this is my very first run of anything. I just like strawberry’s but if it is trouble I might try something else first.