C
Chris
Guest
Guest
Hello all,
Just started a Cyser which was my first whack at any kind of brewing and had a question or two, but first my recipe:
6# fireweed
1 gal organic apple juice
water to make approx 2 gal
1/2 C raisins
danstar windsor brewing yeast
OG was 1.126
I made a yeast starter with 2 C water and 1/8C sugar about 12 hours before starting and it was foaming mightily by the time I added it.
I pasturized the honey at 160 for 20 minutes, let the must get down to 80 then added my starter. I am using a 6 gal white bucket as a primary with a hole in the lid for my airlock.
I wrapped the bucket and put it in my closet which stays between 69-76 degrees.
It has been 2 days now and it hasnt seemed like anything is going on in there. I am getting a not unpleasant odor but no bubbles.
Because I couldnt contain my curiosity, I popped the lid a tiny bit and saw that the raisins had rehydrated, there was no kraussen and I noticed that it was definitely 'hissing'.
I read somewhere that you can speed up your yeast initially by shaking your must a bit. I have noticed that when I do this I get a lot of bubbles, but the stop if I am not shaking.
So, is this moving along as it should? Have I done anything wrong and if so can it be fixed?
Thank you in advance for any help.
Just started a Cyser which was my first whack at any kind of brewing and had a question or two, but first my recipe:
6# fireweed
1 gal organic apple juice
water to make approx 2 gal
1/2 C raisins
danstar windsor brewing yeast
OG was 1.126
I made a yeast starter with 2 C water and 1/8C sugar about 12 hours before starting and it was foaming mightily by the time I added it.
I pasturized the honey at 160 for 20 minutes, let the must get down to 80 then added my starter. I am using a 6 gal white bucket as a primary with a hole in the lid for my airlock.
I wrapped the bucket and put it in my closet which stays between 69-76 degrees.
It has been 2 days now and it hasnt seemed like anything is going on in there. I am getting a not unpleasant odor but no bubbles.
Because I couldnt contain my curiosity, I popped the lid a tiny bit and saw that the raisins had rehydrated, there was no kraussen and I noticed that it was definitely 'hissing'.
I read somewhere that you can speed up your yeast initially by shaking your must a bit. I have noticed that when I do this I get a lot of bubbles, but the stop if I am not shaking.
So, is this moving along as it should? Have I done anything wrong and if so can it be fixed?
Thank you in advance for any help.