Started a 5gal batch of wine thursday, Im accustomed to it bubbling frothy and it did nothing! So I searched the internet for answers and found this site.
My recipe:
8lbs sugar
handfull of cereal
can of tomatoes
.5lb brown sugar
red star active bread yeast
1 lb of carrots
I do not have a hydrometer this is a recipe established from using the calculators on line as to starting gravity.
I boiled the carrots to mushy---> strained, then added the water to fermenter hot with 8lbs sugar waiting
then tomatoes and cereal stirred vigorusly let rest to 85deg then pitched a tablespoon of yeast.
It didnt do anything after initial pitch foam . The awesome cereal I pitch has dap and all the nutrients in it for yeasts also bht. I used it b4 and the ferment went smoothly. After finding this forum I found my temps were too low, put a space heater on the closet and its exploding with vigor. I made two "get accustomed starters" and they both exploded sitting on the countertop--- just went flat in fermenter, so in total I pitched three tablespoons of yeasts and are thankful for this forum I almost poured it all out thinking the bht was killing the yeasts. What I didnt realize was that in the summer the temps are above 80 degrees and the yeasts are happy. My bucket temps were 64 degrees 17c and the yeast were making a few small noises,---- now with a space heater in the area its exploding, temp is 72degrees 22c and rising.
My question for wine making with bread yeasts are the temps better at slower ferment>80 or in the explosion area<80 of it? Its now at 72deg 22c and its still not the explosiveness I am accustomed in a gallon bottle but it is progressively getting more fizzes.
Whats proper temps for the mash with standard bread yeasts? This will not be distilled.
Wow its blowing up
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