very new to this.

[Stressbaby]

It's gonna be fine.

 

[dralarms]

That yeast has an alcohol tolerance of 18% so it just might ferment to dry for you.

As to whether or not to pitch the yeast, I would ask myself whether getting the acid test passes the Pick Your Nose test* If the acid test fails the Pick Your Nose test and I don't have a corrective action plan ready to go, I would rehydrate the yeast, make a yeast starter and go for it.

* Don't start to pick your nose unless you already know what you are going to do with the result.

Wow. Good catch, missed that one.

 

[ronnie33]

Tested it three times. Im getting .5 percent acid. Is this a little low?

 

[saramc]

Tested it three times. Im getting .5 percent acid. Is this a little low?

If you review the Jack Keller website it identifies that an ideal range for a finished Non-Grape Red Wine is 0.50-0.60%. Personally, I would let the ferment finish and check TA then.

What was your blackberry source?

 

[ronnie33]

I saw that this was at the low end of scale. I got the blackberries from a local grocery store. I should be able to pitch yeast then and monitor the acid later. Thanks.

 

[dralarms]

Yep, throw it to it.

 

[ronnie33]

Starting to look good. Thanks everyone for your help. You're all invited to try some when its done.

 

[dralarms]

Nice. Looks like its chugging right along.

 

[jimmyjames23]

Great what's your address? We'll all be there to try a bottle.
Lol

 

[ronnie33]

Just west of chicago. Come on over.

 

[dralarms]

Just west of chicago. Come on over.

That puts me out.

 

[ronnie33]

At what point do you usually transfer to secondary? My recipe says 1.030 sg. Just wondering if thats about right.

 

[dralarms]

I usually wait until its closer to 1.015. Less chance of a volcano.

 

[ronnie33]

Alright. Thanks dr.

 

[dralarms]

Always happy to try and help.

 

[ronnie33]

Transferred to carboy today. Two questions. Looks like I'm about gallon short. Should I top off now or wait till fermentation is done? Also, airlock doesn't want to stay in place. Keeps popping up. Any suggestions?

 

[dralarms]

Dry the neck of the carboy and the sides of the bung. No need to top up yet f its still fermenting.

 

[ronnie33]

Thanks again dr. Didnt know what was going on with airlock. I'll top it off when done fermenting then. Appreciate the advice.

 

[dralarms]

No problem. Glad I was able to help.