Here is my recipe and process
Ingredients:
2 Lbs Raw, Filtered, Wild Honey
45 Blueberries (Frozen, Unsweetened)
1 tsp Bread yeast (Fleischman's)
Aprox. 1 gallon of water
Process:
1. Wash blueberries thoroughly and place in carboy
2. Bring 1 quart of water to 140F.
3. Slowly pour in honey and stir so it doesn't burn
4. Bring must up to 145F and keep at that temperature for 8 minutes (pasteurize)
5. Add 1 quart cool water to carboy.
6. Allow must to cool.
7. Add must to carboy.
8. Cap carboy and shake vigorously for 5 minutes.
9. Add cool water to top off carboy.
10. Pitch yeast at 75F.
9/6/2008 - Minimal Activity
9/7/2008 - Vigorous fermentation (more than 1 bubble per second)
9/8/2008 - Vigorous fermentation continues
9/9/2008 - Fermentation now at 1 bubble per second.
9/10/2008 - Fermentation now at 5 bubble per second.
9/16/2008 - Fermentation now at 24 bubble per second.
So my question is:
Is my fermentation slowing prematurely, going faster than normal, or is it "just about right"?
Thanks in advance
Ingredients:
2 Lbs Raw, Filtered, Wild Honey
45 Blueberries (Frozen, Unsweetened)
1 tsp Bread yeast (Fleischman's)
Aprox. 1 gallon of water
Process:
1. Wash blueberries thoroughly and place in carboy
2. Bring 1 quart of water to 140F.
3. Slowly pour in honey and stir so it doesn't burn
4. Bring must up to 145F and keep at that temperature for 8 minutes (pasteurize)
5. Add 1 quart cool water to carboy.
6. Allow must to cool.
7. Add must to carboy.
8. Cap carboy and shake vigorously for 5 minutes.
9. Add cool water to top off carboy.
10. Pitch yeast at 75F.
9/6/2008 - Minimal Activity
9/7/2008 - Vigorous fermentation (more than 1 bubble per second)
9/8/2008 - Vigorous fermentation continues
9/9/2008 - Fermentation now at 1 bubble per second.
9/10/2008 - Fermentation now at 5 bubble per second.
9/16/2008 - Fermentation now at 24 bubble per second.
So my question is:
Is my fermentation slowing prematurely, going faster than normal, or is it "just about right"?
Thanks in advance