Downwards
Junior Member
- Joined
- Mar 20, 2013
- Messages
- 282
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- 30
Hey all, just started a strawberry 3 days ago. Fresh berries, ~40 lbs, doing about 10 gallons of it. When I went for my yeast, I found I only had a single packet of lalvin 71B that I wanted to use, so instead I used the pasteur red that I had a lot of. I have it split between two fermenters, both are bubbling away very nicely.
Only weird thing is I'm not getting the typical wonderful fruit smells that I normally get when I start a ferment, it's kind of... I don't know, not pleasant. It could be just the large amount of CO2 that I'm not happy with?
I guess there isn't much to do about it now but wait.
Should I get it off the fruit now? Is there any information I could put in here that might help?
The strawberries were very ripe. A friend with connections with our local farmers got them for me and they were the berries that are taken when very soft for jam makers and such. Sold locally or frozen to ship. Some parts of them were so soft we cut the mushy bits out.
Sugar was brown and white about 30% light brown sugar. I sweetened to 1.110, planning to top off rackings with water so I thought high SG should be fine.
I'm step feeding with 2 t yeast energizer and 2 t DAP divided in three little baggies and adding 2 days apart.
Ferment is very active.
Any ideas or am I just worrying over nothing?
Color is beautiful! Should be a pretty vivid pink unless it changes more.
Thanks for your consideration and any advise!
Only weird thing is I'm not getting the typical wonderful fruit smells that I normally get when I start a ferment, it's kind of... I don't know, not pleasant. It could be just the large amount of CO2 that I'm not happy with?
I guess there isn't much to do about it now but wait.
Should I get it off the fruit now? Is there any information I could put in here that might help?
The strawberries were very ripe. A friend with connections with our local farmers got them for me and they were the berries that are taken when very soft for jam makers and such. Sold locally or frozen to ship. Some parts of them were so soft we cut the mushy bits out.
Sugar was brown and white about 30% light brown sugar. I sweetened to 1.110, planning to top off rackings with water so I thought high SG should be fine.
I'm step feeding with 2 t yeast energizer and 2 t DAP divided in three little baggies and adding 2 days apart.
Ferment is very active.
Any ideas or am I just worrying over nothing?
Color is beautiful! Should be a pretty vivid pink unless it changes more.
Thanks for your consideration and any advise!