Victim of the Invasion of the Avatar Snatchers
- Sep 19, 2013
- Reaction score
- near Milwaukee
I always start from the start... so start counting on the day you dropped yeast in your wine. [emoji16]Great thread. Started my first EM about 2 weeks ago on an RJS Australian Cabernet Shiraz. Planned to do it in a 7 gallon glass wide mouth carboy from Kegco - but it wasn't big enough - so I started it in a primary bucket instead - and ordered a 7 gallon FerMonster. At an SG of about 1.010 I transferred EVERYTHING to the Fermonster and put it under an airlock. Airlock was bubbling once evey 3 seconds for a couple days then started slowing down - so enough CO2 should have been produced to adequately blanket the wine. Now I'm just waiting. It's still bubbling every 45 - 60 seconds.
Plan to do an 8 week EM, but - do I start that 8 week clock from initial start of fermentation? Or from the end of fermentation?
Dropping a gallon, what was your starting specific gravity?Ha, I see, you're trying to get me to answer my own question! Put in all the water and you won't have that problem, junior! Well, everyone here says to experiment. I love a rich, concentrated wine. My first couple of kits I felt like I was diluting just to increase volume, thus thinning the wine. So this time I wanted to keep it thick. I got the idea from Joeswine and his Tweaking threads. Not much experience under my belt so perhaps I'm rolling the dice, we'll see.
Anyway, I think I found a solution. As I'm reading here about filling the void with CO2, I'm thinking, Where can I find a CO2 canister on short notice? Hmmm. HOW ABOUT THE ONE IN YOUR KEGERATOR, DUMMIE? Oh ya, that should work just fine.
That’s about 16% ABV. That’s pretty hot.1.116, 12 days later .994