You guys ( gals ) have been great so far, here ; here is my last question for awhile.
I had a gallon brewing for 10 days, the bubbles in the double bubble lock were slowing, yet still consistant.
so I got my hands on some Campden tablets, I crushed one up, dropped it in the jug, went to do a gentle stir as directed and VALCANO ! that reaction took place , I ran the jug to the sink and about 10 ounces bubbled out of it in the process. So I had nothing to top of the jug so I decided to stir the snot out of it to degas it, I then placed what was left of the gallon ( about 3 1/2 quarts ) into a plastic gallon jug, shook it like mad to degas it as much as possible, then I figured on throwing it in the fridge.
The other 1 gallon jug I have, I crushe dup one campden tab and just poured it in without stirring, it bubbled up, but nothing left the jug, I placed the lock back on it and it is there on the table still bubbling away. the bubbling is about 20 seconds apart.
So my concerns,
people talk about no more fermentation for longer then 7 to 10 days. ( just what I have been reading )
my SG for sugar starts out at 1.10 to 1.2. I add a bit of yeast food to the jug, then add 1 to 1.5 grams of yeast to each gallon.
Am I to wait until there is absolutely no bubbling in the lock before adding the tabs and doing a first racking ?
Or was it ok to add the tabs even though there was a small amount of bubbling going on after 10 days of fermenting ?
I took a sample taste of my wine, and it was right where I wanted it even though it was still slowly bubbling.
Open to ideas,
Kyle
I had a gallon brewing for 10 days, the bubbles in the double bubble lock were slowing, yet still consistant.
so I got my hands on some Campden tablets, I crushed one up, dropped it in the jug, went to do a gentle stir as directed and VALCANO ! that reaction took place , I ran the jug to the sink and about 10 ounces bubbled out of it in the process. So I had nothing to top of the jug so I decided to stir the snot out of it to degas it, I then placed what was left of the gallon ( about 3 1/2 quarts ) into a plastic gallon jug, shook it like mad to degas it as much as possible, then I figured on throwing it in the fridge.
The other 1 gallon jug I have, I crushe dup one campden tab and just poured it in without stirring, it bubbled up, but nothing left the jug, I placed the lock back on it and it is there on the table still bubbling away. the bubbling is about 20 seconds apart.
So my concerns,
people talk about no more fermentation for longer then 7 to 10 days. ( just what I have been reading )
my SG for sugar starts out at 1.10 to 1.2. I add a bit of yeast food to the jug, then add 1 to 1.5 grams of yeast to each gallon.
Am I to wait until there is absolutely no bubbling in the lock before adding the tabs and doing a first racking ?
Or was it ok to add the tabs even though there was a small amount of bubbling going on after 10 days of fermenting ?
I took a sample taste of my wine, and it was right where I wanted it even though it was still slowly bubbling.
Open to ideas,
Kyle