m_lapaglia
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- Sep 10, 2007
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Sorry but there are a few.
1: Is a starting SG of 1.127 For sugar and water, about 3 liters worth, too high to an SG to start a good fermentation using Lalvin's EC-1118? Yeast was rehydrated per guidelines and there was less than 10 Deg C difference in temp between must and yeast.
2: Assuming the above is ok, after 2 days using a gallon jug and a S-shaped airlock, is 16 bubbles a minute good, bad, or otherwise. Temp is 76 deg. Airlock is filled to proper line with water. Seal is good between stopper, bottle and airlock. In other words, after 2 days with a good fermentation going how many bubbles a minute is expected with an S-shaped airlock?
3: with a starting SG of 1.090, 1.5 liters Sugar water and K1-1116 lalvin yeast what kind of SG drop can I expect after 2 days? It went from 1.090 to 1.062. Is this good? Bad? Should I go back to Geocaching because I don't have the patience to make alcohol
4: with a starting SG of the 1.127, 3 liters of Sugar water and CE-1118 Lalvin yeast what kind of SG drop can I expect after 2 days? It went from 1.127 to 1.112.
5: Is there a chart or something that can show me what to expect in SG drops over time?
6: am I over thinking this bubble and SG thing since its only been 56 hours?
7:So maybe I just had a revelation. The Guy at the LHBS said I should be getting a lot of action on the airlock. But he was assuming 5 -6.5 gallon primary fermenter. Wouldn't a 1 gal fermenter have a lot less yeast due to the smaller volume and therefore a lot less gas generated?
For what its worth its Aurora Colorado water the LHBS says our water is great for brewing wine and beer. The Sugar is C&H pure cane sugar. It was what we had in the house. The yeast was purchased from a fresh shipment at the LHBS and refrigerated until 2 hours before it was used. I'm sure I missed some bit of information but I figure if I give you as much as I know it saves on back and forth questions.
Thanks Everyone.
1: Is a starting SG of 1.127 For sugar and water, about 3 liters worth, too high to an SG to start a good fermentation using Lalvin's EC-1118? Yeast was rehydrated per guidelines and there was less than 10 Deg C difference in temp between must and yeast.
2: Assuming the above is ok, after 2 days using a gallon jug and a S-shaped airlock, is 16 bubbles a minute good, bad, or otherwise. Temp is 76 deg. Airlock is filled to proper line with water. Seal is good between stopper, bottle and airlock. In other words, after 2 days with a good fermentation going how many bubbles a minute is expected with an S-shaped airlock?
3: with a starting SG of 1.090, 1.5 liters Sugar water and K1-1116 lalvin yeast what kind of SG drop can I expect after 2 days? It went from 1.090 to 1.062. Is this good? Bad? Should I go back to Geocaching because I don't have the patience to make alcohol
4: with a starting SG of the 1.127, 3 liters of Sugar water and CE-1118 Lalvin yeast what kind of SG drop can I expect after 2 days? It went from 1.127 to 1.112.
5: Is there a chart or something that can show me what to expect in SG drops over time?
6: am I over thinking this bubble and SG thing since its only been 56 hours?
7:So maybe I just had a revelation. The Guy at the LHBS said I should be getting a lot of action on the airlock. But he was assuming 5 -6.5 gallon primary fermenter. Wouldn't a 1 gal fermenter have a lot less yeast due to the smaller volume and therefore a lot less gas generated?
For what its worth its Aurora Colorado water the LHBS says our water is great for brewing wine and beer. The Sugar is C&H pure cane sugar. It was what we had in the house. The yeast was purchased from a fresh shipment at the LHBS and refrigerated until 2 hours before it was used. I'm sure I missed some bit of information but I figure if I give you as much as I know it saves on back and forth questions.
Thanks Everyone.
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