great advice, don't want to lose my first batch all over the basement floor.
Another newbie question - I know I should wait to ask, since I just started primary's last night, but can't. The more I read, the more I start to second guess myself. OK here goes
started WE Select Sauv. Blanc last night - SG at 1.093 temp at 72.
Also started Lodi Old Vine Zin - SG at 1.094 temp at 74
I covered both loosely with lid and covered with a clean towel. First question is "What should I expect for fermentation?" I hear a slight "fizzing" in each fermentor. Should it be more active or is this normal.
Secondly, the temp in my basement (only place the better half will allow the activity) is about 68 degrees. Is this adequate or should I worry. I keep reading about slow or stopped fermentation.
Last question, when should I snap down the lid on the primary bucket and add the airlock.
Sorry for all the questions, but like I said, the more I read the more confused I get. Thanks all
Relax!!! Have a cold one or a nice glass of commercial wine.
It will fizz lightly at first, then pick up and likely foam up in a few days. However, sometimes it doesn't always foam. If it is already fizzing, it is fermenting. When it starts, how much it fizzes, when it stops are all very, very variable. It can differ with two identical kits setting side by side. The only important thing is that once it starts, the SG should fall some every day until it no longer falls for about three days in a row.
Temperature will rise on its own when fermentation gets really going. I use the glue-on style thermometers, which I glue onto the sides of my fermentor buckets and carboys. I glue them about halfway up the side. They are plenty accurate for this job.
Yours sounds like it is already fermenting, so no need to start with a brew belt this time. If must temperature is below about 72F, especially in the winter, I start with a brew belt on until it gets going really well; then I turn the belt off. Once fermentation slows, the temperature will again begin to drop back toward room temperature. When it does, I turn the belt back on, so the temperature does not go below about 72F. Now this is just
me and
my own fermentations; I have had issues with stuck fermentation when the temperature gets below about 68, so that is what I do.
The white will do best at a little lower temperature, but I would not try it until you get experienced.