Recent content by seanstermatic

Repitched the fresh yeast after removing the lees. Fermentation seems more active but not very much more (about 12 bubbles/minute), SG dropped 5 points after 2 days - not bad. Virtually all of the wax is gone after this racking which is nice. Clearly repeated racking is enough to get rid of the...

Julie, when you strong like horse like me then shaking is not problem. :h

It might be good to go. I've made apple wine (ed wort's) and it's looked semi-clear from about half way down the 6 gal carboy, but when racking it's full out clear. Just try racking it again. When it goes through the siphon you'll see how clear it is. Also, I'm sure sure if this is real or...

I do have it air locked, but I've never had a problem doing primary fermentation under airlock with anything else. Should mention that I don't have much experience, but I've done a few wines and they've been okay under airlock. With Ed Wort's apple wine, I have had fermentation complete very...

I pitched half a pack of yeast and then the following day pitched a starter I made using some lees from a batch of Wort's apple wine (in the fridge, about 2 weeks, starter was fermenting pretty good after 24 h). A day after this the SG dropped 0.004 points (from 1.046). It's now been stuck at...

How long has fermentation been taking for people? Mine is going really slow... Made 6 gallons, used EC-1118. Fermentation was going strong in the beginning (about 2-3 weeks ago) but now the SG drops about 2 points everyday (currently at 1.050 from OG 1.090). I'm not used to seeing such slow...

In an attempt to resolve the issue of clearing I thought I'd take more effort to remove the scum that initially forms. I stayed true to the initial recipe but didn't add all that sugar. For 5 gallons: 4 lbs skittles 12 cups sugar (~ 6 lbs) 4 welche's concentrate (~1.6L) 1 tsp pectin...