So I was going to kickstart this with a peach slurry of Cote des Blancs but the timing just wasnt there because I had to move on and clear primaries for some accidental fruit thawing issues. Anyways. I still had the RealLemon and said what the hell and made some invert sugar, added 64oz of the lemonjuice, water, tannin, nutrient, and energizer. I waited 48 hours while beating it silly 5-6 times. Got a good strong yeast starter going and here is how the rest progressed:
Starting SG 1.080
09-27-11
Mixed ingredients in primary
09-29-11
Pitched Red Star Champagne yeast starter
10-01-11 SG at 1.072
Pitched second Red star Champagne starter with must acclimation
10-02-11 SG still at 1.072
Pitched Cote des Blancs ½ pkg yeast starter with 1 tsp nutrient and ½ tsp energizer
As you can see I am an impatient guy. There are some very subtle signs of fermentation but the SG this morning is maybe hanging around 1.070 and I am thinking that the yeast is failing to thrive. My final though is to get get the 2lbs of raspberries out of my freezer and mix that with some raz preserves and make a quick "slurry" and then pitch that whole thing in once it ferments down to 1.020 or so from 1.080. This process should take 5 days I would imagine if I mixed this and pitched yeast tomorrow.
Am I being too impatient or should I just make a good established slurry and have a Raz-Pee in the end.
Edit: I should probably add that this is sitting at about 70 degrees and I dont have a brew belt... and I probably wont go and get one.
Starting SG 1.080
09-27-11
Mixed ingredients in primary
09-29-11
Pitched Red Star Champagne yeast starter
10-01-11 SG at 1.072
Pitched second Red star Champagne starter with must acclimation
10-02-11 SG still at 1.072
Pitched Cote des Blancs ½ pkg yeast starter with 1 tsp nutrient and ½ tsp energizer
As you can see I am an impatient guy. There are some very subtle signs of fermentation but the SG this morning is maybe hanging around 1.070 and I am thinking that the yeast is failing to thrive. My final though is to get get the 2lbs of raspberries out of my freezer and mix that with some raz preserves and make a quick "slurry" and then pitch that whole thing in once it ferments down to 1.020 or so from 1.080. This process should take 5 days I would imagine if I mixed this and pitched yeast tomorrow.
Am I being too impatient or should I just make a good established slurry and have a Raz-Pee in the end.
Edit: I should probably add that this is sitting at about 70 degrees and I dont have a brew belt... and I probably wont go and get one.
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