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Old 10-12-2017, 08:13 AM   #11
Scooter68
Still getting started at 20 batches & 2 years
 
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I know that sprinkling yeast has become the norm for many folks but.... I still give mine a jump start with a starter-rehydration solution:
2 oz warm water
1 oz juice
1/3 of a 1/8tsp measure of Fermaid-K
1/8 tsp Yeast Nutrient
Yeast of choice stirred in to the above then -

Cover in a warm place and normally within 2 hours I have plenty of bubbles on top. So far in the last 6 batches where I've followed this process - 100% start of fermentation within the first 24 hours - several withing 12 hours. My current yeast of choice is K1-V1116

Temp in area where I start the fermentation has been 70 - 75 degrees

NO off smells or SO2 issues since I started doing this with Apple(2 batches), Peach (3 batches), Blueberry,
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Old 10-15-2017, 08:31 AM   #12
Fran365
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oops2: Well folks I can end this post with something that might help newbies. So I believed I had a dead must that would not support my 2 pitching s. I watched eagerly for the air lock to bubble and it never did. 2nd day check of SG showed nothing was happening. Other things came up and the fermentor was left alone except for a few stirrings. Today, day #9, I planned to dump it in the compost and begin again. As I checked it out I thought to make a last SG check for my records and to my great surprise, again, the SG was .990. A little inspection revealed a tear in the cover of my much used 2 gallon bucket: the co2 created found it easier to escape here than through the airlock. Smok1, you warned me, but I did not hear you. So I've done a sparkloid treatment and will rack in a week. Thanks for the replies, Fran

 
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Old 10-15-2017, 03:50 PM   #13
Arne
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LOL, good to hear it is fine. Some ferments can sneak by and nobody knows it happens. Good luck with it, hope it tastes great. Arne.

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Old 10-15-2017, 06:56 PM   #14
Smok1
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Quote:
Originally Posted by Scooter68 View Post
I know that sprinkling yeast has become the norm for many folks but.... I still give mine a jump start with a starter-rehydration solution:
2 oz warm water
1 oz juice
1/3 of a 1/8tsp measure of Fermaid-K
1/8 tsp Yeast Nutrient
Yeast of choice stirred in to the above then -

Cover in a warm place and normally within 2 hours I have plenty of bubbles on top. So far in the last 6 batches where I've followed this process - 100% start of fermentation within the first 24 hours - several withing 12 hours. My current yeast of choice is K1-V1116

Temp in area where I start the fermentation has been 70 - 75 degrees

NO off smells or SO2 issues since I started doing this with Apple(2 batches), Peach (3 batches), Blueberry,
I always give my yeast a good start as well, goferm while waking it up, so e fermaid k while its thriving and maybe a little a fermaid o during the lasts of it life. We expect our grapes are gods gift so we should treat it with the same respect.

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Old 10-16-2017, 08:39 AM   #15
Scooter68
Still getting started at 20 batches & 2 years
 
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Quote:
Originally Posted by Fran365 View Post
oops2: Well folks I can end this post with something that might help newbies. So I believed I had a dead must that would not support my 2 pitching s. I watched eagerly for the air lock to bubble and it never did. 2nd day check of SG showed nothing was happening. Other things came up and the fermentor was left alone except for a few stirrings. Today, day #9, I planned to dump it in the compost and begin again. As I checked it out I thought to make a last SG check for my records and to my great surprise, again, the SG was .990. A little inspection revealed a tear in the cover of my much used 2 gallon bucket: the co2 created found it easier to escape here than through the airlock. Smok1, you warned me, but I did not hear you. So I've done a sparkloid treatment and will rack in a week. Thanks for the replies, Fran
NEVER trust an airlock on a plastic bucket to judge activity during primary fermentation. Bucket lids rarely seal well. You should be able to smell an active fermentation in about 24-48 hours after it starts. SG readings are the only way to evaluate the extent or progress of a fermentation.
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