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mikeofa2 wrote:I have some pitchable liquid Champagne yeast hanging around. It's not 8 tablespoons, just one of those glass vials. Would that be enough for this recipe or should I stick with the bakers yeast?
NineInchNails wrote:Kentucky shinner,
Thanks for sharing this recipe! I'm a newb and have been reading MANY recipes, but I think that this one is going right to the top of my list.
I noticed that you were talking about doing a 30 gal ferment. I was just wondering ... have you ever weighed out the Sweetfeed in order to work out a ratio for this recipe?
When I find an interesting recipe, I usually like to enter the ratios of the recipe in Microsoft Excell in order to scale the recipe up or down to any porportions depending on the size of fermenter I have/how large of a wash I want to make. I know this is not rocket science or anything, but if ya happen to have the weight worked out I'd love to know what it is.
blanikdog wrote:Just do it yungin then you can tell us all how fast it ferments. It will always be different anyway depending on any number of variables.
kook04 wrote: maybe cuts are the biggest learning curve, here.
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