My first batch over one gallon is looking good.
26.5 L batch in a white plastic beer fermenter
7.8 kg raw honey + a few dozen tiny black ants I didn't know were in the honey.
SG at 34C was 1.086 with correction indicates 1.090 at 20C
10g ICV OKAY yeast + 12.5g Goferm Protect - rehydrated and pitched at 32C
Nutrient planned to TOSNA 2.0
degas/aeration + 5.7g Fermaid O disolved in a cup of must at 24 hrs
My intention is to rack into 5 L glass demijohns and backsweeten each to various levels to find what my better half and I like best.
As above, it looks good but having no experience I would like to ask how much activity should I see at the airlock. 36 hours after pitching and at 26C I am counting around 40 BPM. Is this high, low or about right? Thanks.
26.5 L batch in a white plastic beer fermenter
7.8 kg raw honey + a few dozen tiny black ants I didn't know were in the honey.
SG at 34C was 1.086 with correction indicates 1.090 at 20C
10g ICV OKAY yeast + 12.5g Goferm Protect - rehydrated and pitched at 32C
Nutrient planned to TOSNA 2.0
degas/aeration + 5.7g Fermaid O disolved in a cup of must at 24 hrs
My intention is to rack into 5 L glass demijohns and backsweeten each to various levels to find what my better half and I like best.
As above, it looks good but having no experience I would like to ask how much activity should I see at the airlock. 36 hours after pitching and at 26C I am counting around 40 BPM. Is this high, low or about right? Thanks.