stutzcattle
Junior
- Joined
- Aug 23, 2012
- Messages
- 23
- Reaction score
- 1
I have 34 gallons of serval that I just started and it has a small slight vinegar odor when I remove the cover from the fermenter and ferm hasn't started yet.
Here's the details....
Started on 9-11
Brix...20
Balling...20
TA...9.2
pH...3.3
Added 30 ppm campden
Added 17 tsp fermax
Pitched yeast that day
Only change now is pH is 3.4
This is my first big batch and I don't want to ruin it. What do I do? I have to be gone a few hrs so I added 25 ppm more of the campden and skimmed the top off as there was a yeasty coating about 1/4" thick.
Now what?
Here's the details....
Started on 9-11
Brix...20
Balling...20
TA...9.2
pH...3.3
Added 30 ppm campden
Added 17 tsp fermax
Pitched yeast that day
Only change now is pH is 3.4
This is my first big batch and I don't want to ruin it. What do I do? I have to be gone a few hrs so I added 25 ppm more of the campden and skimmed the top off as there was a yeasty coating about 1/4" thick.
Now what?