Coach,
As Greg stated, the simple syrup is the way to go. Make it by disolving the sugar you want into a small amount of water on the stove. Low heat is enough but stir frequently to avoid burning.
There are good guides out there that can tell you how much to add per gallon to raise your...
Deal for sure if you don't want a real high end finished product. It will ferment and it will get you drunk.
Is Troy here anymore? He had some experience with that.
Greg,
While a starter would help don't be so sure that fermentation isn't underway. 24 hours is too soon to tell.
More info will help us help you.
Do you have your gravity readings from when you started?
I'm guessing he's just waiting for me to say, "Welcome back Troy". I've been missing lately too.
Wow, wouldn't it be funny if Troy and I were the same?? Is that possible .............. Nahhhhhhhh
Dan,
Val's explanation is where my mind was headed as I read this thread. Though as Dugger says the instructions while very generic in most of the kits I buy should be more specific when it comes to a kit with such a big bag of solids.
Your SG probably grew to well above the intended...
You can do either, I prefer to place the lid on the first 24 hours or so but loosely...just resting on top and then I button it down. Others just use the cloth. If you have no fruit flies or danger of pests getting in...or cats....then you can go that route too.
Welcome aboard.
Dan,
Did not mean to challenge you....perhaps it's just my manner. I don't return things very often to stores, and never send anything back to the kitchen.
:d