walkerstone
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- Joined
- Mar 26, 2012
- Messages
- 29
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Hi Folks,
Just started on my wine making ventures after deciding to put my old beer brewing started kit to good use.
I'm trying to make 25L of Apple Wine.
So far I've created my must, sugared (straight table sugar & 1kg inverted), BUT I've gone and put my mixture straight into demijohns with airlocks.
They've only been in for 2-3 days so I can take off the airlocks straight away if that will be best.
SG hasn't changed much so I'm guessing this is an indicator of failing yeast?
I've not been too worried because I've seen a fairly constant stream of CO2 from the locks but had a niggling feeling in my head today when I was wondering where the Yeast would continue getting it's oxygen.
My thought is that the yeast I added is doing what it can but dying due to starvation or at least not growing massively and the idea should be to:
1 Create a fertile breading environment and let the yeast multiply like crazy.
2 Close the environment and let them eat the sugar and die
3 Enjoy
Any help on whether or not I should uncork would be much appreciated. Should I add more yeast?
Thanks a lot
Dan
Just started on my wine making ventures after deciding to put my old beer brewing started kit to good use.
I'm trying to make 25L of Apple Wine.
So far I've created my must, sugared (straight table sugar & 1kg inverted), BUT I've gone and put my mixture straight into demijohns with airlocks.
They've only been in for 2-3 days so I can take off the airlocks straight away if that will be best.
SG hasn't changed much so I'm guessing this is an indicator of failing yeast?
I've not been too worried because I've seen a fairly constant stream of CO2 from the locks but had a niggling feeling in my head today when I was wondering where the Yeast would continue getting it's oxygen.
My thought is that the yeast I added is doing what it can but dying due to starvation or at least not growing massively and the idea should be to:
1 Create a fertile breading environment and let the yeast multiply like crazy.
2 Close the environment and let them eat the sugar and die
3 Enjoy
Any help on whether or not I should uncork would be much appreciated. Should I add more yeast?
Thanks a lot
Dan