Hey all, my first post and first attempt.
I -did- try to look up some references before asking, so hopefully its an easy redirect or easy answer.
Recipe attempted:
3# Honey, warmed in original container
.75-ish gal distilled water, approximately 70* F (This is part of my question...)
Red Star Premier Blanc yeast, started 20 minutes prior to pitching into the must in approximately 100*F water, set in a glass tupperware with the lid left on loosely.
In lieu of going on about my sanitation process, I'll just say it was very thorough.
I read many articles suggesting that I didn't need to use nutrients but now I'm re-thinking that a little - however I'll have to go to a store tomorrow (48 hours after pitching).
After adding about a half gallon of water into the carboy, I added the three lbs of warmed honey and shook it like mad to mix. By the time I was done I had about an inch of foam which made the hydrometer hard to read. I took pictures and approximated the Brix to about 37 prior to pitching (Does that sound right??)
I then added distilled water back into the jug but could only fit about .75 gal of the container into the carboy before it filled up, including the pitched yeast.
So it ended up being filled to within two inches from the stopper with 3 lbs of honey and about .75 gal of water. I feel like I didn't account for the displacement of the water by the honey and assumed this was "part" of the gallon batch.
I am wondering if the Brix is high because that's normal right now or because I have an incorrect ratio of honey and water. I was shooting for about 14.5% originally and now I'm glad I didn't add a lot of fancier (expensive) ingredients for my trial run. I am also curious if I were to get Nutrients for this batch, is it too late to add at around 48 hours after pitching.
-Honey vs Water?
-Brix of 37?
-Too late for nutrients?
Thanks in advance for any help!
I -did- try to look up some references before asking, so hopefully its an easy redirect or easy answer.
Recipe attempted:
3# Honey, warmed in original container
.75-ish gal distilled water, approximately 70* F (This is part of my question...)
Red Star Premier Blanc yeast, started 20 minutes prior to pitching into the must in approximately 100*F water, set in a glass tupperware with the lid left on loosely.
In lieu of going on about my sanitation process, I'll just say it was very thorough.
I read many articles suggesting that I didn't need to use nutrients but now I'm re-thinking that a little - however I'll have to go to a store tomorrow (48 hours after pitching).
After adding about a half gallon of water into the carboy, I added the three lbs of warmed honey and shook it like mad to mix. By the time I was done I had about an inch of foam which made the hydrometer hard to read. I took pictures and approximated the Brix to about 37 prior to pitching (Does that sound right??)
I then added distilled water back into the jug but could only fit about .75 gal of the container into the carboy before it filled up, including the pitched yeast.
So it ended up being filled to within two inches from the stopper with 3 lbs of honey and about .75 gal of water. I feel like I didn't account for the displacement of the water by the honey and assumed this was "part" of the gallon batch.
I am wondering if the Brix is high because that's normal right now or because I have an incorrect ratio of honey and water. I was shooting for about 14.5% originally and now I'm glad I didn't add a lot of fancier (expensive) ingredients for my trial run. I am also curious if I were to get Nutrients for this batch, is it too late to add at around 48 hours after pitching.
-Honey vs Water?
-Brix of 37?
-Too late for nutrients?
Thanks in advance for any help!
