Updates!
Both have been fermenting well. Fearful of being too dry, I added sugar last night based on the above equation, but only half the amount. If they are too dry, I’ll back sweeten. I don’t want to stress the yeast out too much. The move from 18 Brix to 24 Brix called for 36oz of sugar. I added 18oz to each one.
I also added Fermaid-O to both yesterday.
Pre-sugar SG on the RC212 batch was 1.055 and post was 1.070.
Pre-sugar SG on the D254 batch was 1.055 and post was 1.075.
Today:
The RC212 batch numbers are 1.045, 3.4 pH, 71.6F
The D254 batch numbers are 1.040, 3.3 pH, 72.0F
