Larryh86GT
Member
I have a 1 gallon raspberry honey fermenting now. In my previous 3 batches I used EC1118 yeast and it was pretty dramatic. In this batch I used 71B1122 and noticed that this seems to be a slower fermentation. Today is day 6 and it is fizzing and bubbling away pretty good but no cap forming like I saw in my previous batches. Just a slower fermentation with this particular yeast?
I started with a SG of 1.106 - It looks like I am right at 1.010 right now? Normal for 6 days?
Thanks everyone for your thoughts,advise, comments.
Larry
![SG.jpg SG.jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/0/500-3a6e42775a1bb629a527cf2943e9c808.jpg)
I started with a SG of 1.106 - It looks like I am right at 1.010 right now? Normal for 6 days?
Thanks everyone for your thoughts,advise, comments.
Larry
![SG.jpg SG.jpg](https://cdn2.imagearchive.com/winemakingtalk/data/attachments/0/500-3a6e42775a1bb629a527cf2943e9c808.jpg)
Last edited: