SmallTown
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- Joined
- Mar 1, 2012
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OK here goes just starting my first Black Currant 3 gallon batch:
Day 1
Vintners Harvest 96 oz.can
Added 2.6 gallons of water
7 lbs. granulated sugar
Acid Blend 1 tsp.
Yeast Nutrient 1 tsp.
Pectic Enzyme 1 tsp.
Campen Tablets 3 crushed
Starting SG is 1.085
Temp is 68 degrees
Day 2
Stirred mix
Pitch my yeast Lalvin 71B-1122 (Rehydated)
Temp 68 degrees
OK how long before seeing fermentation?
Why I'm asking is because I see this takes awhile to ferment.
Is the temperature to low? I do have a brewing belt if needed.
Day 1
Vintners Harvest 96 oz.can
Added 2.6 gallons of water
7 lbs. granulated sugar
Acid Blend 1 tsp.
Yeast Nutrient 1 tsp.
Pectic Enzyme 1 tsp.
Campen Tablets 3 crushed
Starting SG is 1.085
Temp is 68 degrees
Day 2
Stirred mix
Pitch my yeast Lalvin 71B-1122 (Rehydated)
Temp 68 degrees
OK how long before seeing fermentation?
Why I'm asking is because I see this takes awhile to ferment.
Is the temperature to low? I do have a brewing belt if needed.
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