desertwind56
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- May 10, 2010
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I started a 5 gallon batch of SP on 4/18. On 4/19 I added about 1/2 gallon must from my marionberry batch. The SG on the marionberry at the time was about 1.015. Yeast is Cote des Blancs.
My skeeter pee starting SG was 1.070. Today it is 1.060. Which is where it has been for a couple of days. I'm now working on trying to warm it a bit. It's in the sink filled with warm water. This morning it was 72 degrees. I just whipped it checked it a couple of minutes ago. It is now 76 degrees.
So, next thing I'm going to do is make a yeast starter with EC-1118. Never done this before. I checked the tutorial page - it explains how to make a yeast starter, but doesn't give quantities:
http://www.winemakingtalk.com/forum/showthread.php?t=12160
How much water do I need to hydrate the yeast? How much invert sugar do I need for the starter?
One other thing, I used a different brand of lemon juice for this (Hy-Top). I didn't think it would matter?
Any advice would be appreciated! I really need some yummy SP for our hot hot summers!
Thanks!
Connie M.
My skeeter pee starting SG was 1.070. Today it is 1.060. Which is where it has been for a couple of days. I'm now working on trying to warm it a bit. It's in the sink filled with warm water. This morning it was 72 degrees. I just whipped it checked it a couple of minutes ago. It is now 76 degrees.
So, next thing I'm going to do is make a yeast starter with EC-1118. Never done this before. I checked the tutorial page - it explains how to make a yeast starter, but doesn't give quantities:
http://www.winemakingtalk.com/forum/showthread.php?t=12160
How much water do I need to hydrate the yeast? How much invert sugar do I need for the starter?
One other thing, I used a different brand of lemon juice for this (Hy-Top). I didn't think it would matter?
Any advice would be appreciated! I really need some yummy SP for our hot hot summers!
Thanks!
Connie M.