Hi guys, just a quick question on if you think I should rack into the secondary yet?
I scaled up the Mutiny on the Bounty Cyser recipe to:
23 Litre Batch size
18.4 Litres Apple Juice
4.6 Litres Honey
2.3 Litres Spring Water
275.6 Grams Dates
275.6 Grams Seedless Raisins
413.4 Grams Pure Cane brown sugar
137.8 Grams Vanilla Sugar
1 tsp Yeast Nutrient*
2 tsp Yeast Energizer*
10 g Lalvin K1-V1116 Rehydrated as per Lalvin's instructions
I didn’t use yeast nutrient or enigizer as the original recipe said it works well without and it has seemed to ferment well without.
My question is, it’s been 1.5 months and the airlock is still blipping at around every 40sec.
It’s reading a gravity of 1.020 as of a week ago and it pretty much fermented at 18-20° C.
From my reading, I thought it was ready to rack at about the one month mark and it should be blipping less than once per minute.
I thought this recipe stopped at 1.015-1.025 but did so in the secondary? Or did I miss read and it should be force stopped around this reading?
Could I just have some trapped gas still coming out and it’s ready to rack or should I leave it in the primary longer?
It’s smells and tastes fine, so no concerns of anything wrong with it. Just after some pro advice as this is only my second ferment, so still a noob.
Cheers
Josh
I scaled up the Mutiny on the Bounty Cyser recipe to:
23 Litre Batch size
18.4 Litres Apple Juice
4.6 Litres Honey
2.3 Litres Spring Water
275.6 Grams Dates
275.6 Grams Seedless Raisins
413.4 Grams Pure Cane brown sugar
137.8 Grams Vanilla Sugar
1 tsp Yeast Nutrient*
2 tsp Yeast Energizer*
10 g Lalvin K1-V1116 Rehydrated as per Lalvin's instructions
I didn’t use yeast nutrient or enigizer as the original recipe said it works well without and it has seemed to ferment well without.
My question is, it’s been 1.5 months and the airlock is still blipping at around every 40sec.
It’s reading a gravity of 1.020 as of a week ago and it pretty much fermented at 18-20° C.
From my reading, I thought it was ready to rack at about the one month mark and it should be blipping less than once per minute.
I thought this recipe stopped at 1.015-1.025 but did so in the secondary? Or did I miss read and it should be force stopped around this reading?
Could I just have some trapped gas still coming out and it’s ready to rack or should I leave it in the primary longer?
It’s smells and tastes fine, so no concerns of anything wrong with it. Just after some pro advice as this is only my second ferment, so still a noob.
Cheers
Josh
