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Start with 4 oz of apple juice or white grape juice, add 1/2 tsp sugar and a pinch of yeast nutrient. Stir to dissolve the sugar. Add a pack of yeast. After 2 hours add 2 oz. of apple/ white grape juice, 1/4 tsp sugar and a punch of yeast nutrient. Stir to dissolve. Repeat this process every 2...

That's not really an effective starter. I think you already have enough yeast in your must to do the job, so you don't need to add anymore. Stir the must twice a day and add a pinch of yeast nutrient once a day. You'll get there.

A lot of head space during primary fermentation is a good thing. Not only does it provide an oxygen rich environment for the active yeast, but it avoids a potentially messy situation if the fermentation is overly active.

Search this on Google. How to Make a Yeast Starter Solution: Jack Keller It should be very helpful. I always make a yeast starter never have a problem with fermentation.

Have you tried stirring daily and adding yeast energizer?

That's right. Just the starter. FYI for skeeter pee, after the third juice addition start adding the lemon juice-sugar-water mixture instead of white grape juice or apple juice so the yeast acclimate to the high acid level. It's all explain on Jack Keller's website.

Not necessarily. I've read about people on here who only use 1 packet of yeast for 10 gallon batches. As for me, I always make a yeast starter. 99 times out of 100 I get vigorous fermentation within 3-4 hours. See the attached image which explains that after 24 hours 1 packet of yeast grows...

My Tropical Dragon's Blood is done fermenting and is now clearing in the secondary. If the flavor is as appealing as the color, I'll be extremely happy.

Thanks everyone. It's good to have peace of mind.

I'm making a 10 gallon batch of the original SP recipe. The yeast is 1 sachet of Lalvin EC1118 and I used Jack Keller's starter procedures. The starting SG is 1.078 and the temperature is ~73° F. I pitched the yeast at 9:45 PM EDT. This morning I took a peak and I was surprised to see the...

I used a 20 gallon brute for the first time to make a12 gallon batch. I made a 1.5 quart starter with 2 sachets of yeast. It fermented down from 1.092 to 1.002 in 5 days. Super fast. I'll try it with 1 sachet of yeast next time.

These look nifty. I just ordered a couple of cases.

Yes. There is a plastic safety seal ring similar to a soda bottle. Maybe you can see it in this picture.

These are 16 oz bottles that I purchased on Amazon. They look nice and they are the perfect size for me. The only drawback I've found is that some of the bottles, but not all, leaked a little when I laid them on their side. Since it was just some of the bottles that leaked, it may have been...

I've used these plastic juice bottles several times and they work okay as long as they are stored upright. Don't lay them down.

6 gallons of cherry lime dragon blood bottled this morning and 12 gallons of original dragon blood in the primary fermenter in the background of the pic. Im almost ready for summer, but my skeeter pee is taking forever to clear. By the way, the cherry lime tastes a lot like a traditional...

It might. You've already added it once, right? If it's colder outside than inside where you live, it might benefit from the cooler temperature.

I forgot how much less fruit you have once primary fermentation gets going. Did you add extra pectic enzyme? The reason I asked about your primary vessel is that I'm thinking about getting a 20 gallon Rubbermaid Brute for making double batches.

Are you using a 6 gallon bucket for primary fermentation? If so, how well does everything fit? I'm looking forward to reading your progress updates.

They are PET bottles I found on Amazon. First time I've used them. I like them.