It's so hard to wait...

[lownslow]

I just made my first mash. I tried KS's sweetfeed whisky. It took me a month or more to build the still, get all the stuff together and tonight I finally did it. Now I'm bored again... I have it fermenting in 2 five gal buckets from the local brew shop with lids and air locks. My questions is, how much should it be bubbling? it's hovering right around 82 Deg F. Also, I rehydrated the yeast, but I stirred the yeast into a few ounces of 100 deg F water... was I supposed to let it stand for 15 min then stir it? does it matter? I guess I'll know in a few hours? I used 1 packet (5 grams) in each 5 gallon bucket. is that enough? Sorry to ask a zillion questions, but like I said, now I'm bored again.

Thanks in advance, LnS

[itchy]

sounds to me like you did good,,, i usually add two pks of yeast to a 6.5 gl bucket to help speed it up.. but your fine,,, one pack will do the job...

[RumBrewer]

They say the best time to plant a tree was 20 years ago!

Same thing here! Best time to have started a mash or wash is a week ago!

[lownslow]

RB I love it... The last thing on my still is the glue that seals between the bucket and the worm. it takes 48 to 72 hours to cure. after that I need to do my cleaning run and then my sacrificial run of some Carlo Rossi. I figure by the time I finish all that the wash will be ready... But, seriously. How much should it bubble in the airlocks?!

[Prairiepiss]

Could bubble a lot or it could bubble slow. Lots of factors. Sit on your hands start building your next still start nitting. It will work out when it works out. If you just pitched the yeast? You may not see any action till the morning. Maybe even tomorrow afternoon? The lag time for the yeast to multiply to the pour they start working. Depends on a few things. And pitching 1 5g pkg will be a little slow on the lag. It's not a bad thing. So don't get all worked up over it. Just be patient. And no touchy touchy.

[RumBrewer]

But, seriously. How much should it bubble in the airlocks?!

I make wash like I make beer or wine, so I don't pitch pounds of yeast like some folks do (Search Yeast Bomb)
So if you think in music and dance terms, my ferments average

Burp, two three four, BURP Two Three Four.

and sometimes, it will almost be a steady rumble!

[blanikdog]

It depends on a number of factors as PP said. Do you have a hydrometer to check you og? That's always a guide.

[lownslow]

no Hydrometer. can i use an alcohol meter? I woke up this AM, one is bubbling, one is not. so maybe its just a little slower.

[Coyote]

I feel your pain.
I normally run Sweet Feed and it is done in 5 to 7 days, but a year or so back I did a run of neutral for vodka, the bride asked for another.
It ( Birdwatchers) has been working for 11 days ( seems like 11 months) and is still burping about once every 20 seconds. Steady at 77 degrees.
I may pull out some hair on this one

Coyote

[TurtleLA]

Guys, I'm new to this. In fact this is my first post. I built a pot still and am fermenting peaches going on four days. They are fermenting nice and still hear bubbles. When do I know it is ready to cook? No more bubbles? I don't want to wait too long and have it spoil on me.

[Dnderhead]

"When do I know it is ready to cook? No more bubbles?"
yes ,than waite a bit more for it to "clear" this is the trub/yeast to drop out .then it will be clear like wine.
then you "rack" or siphon off the "clear" part.

[Prairiepiss]

Guys, I'm new to this. In fact this is my first post. I built a pot still and am fermenting peaches going on four days. They are fermenting nice and still hear bubbles. When do I know it is ready to cook? No more bubbles? I don't want to wait too long and have it spoil on me.

Buy a hydrometer.

[RumBrewer]

I don't want to wait too long and have it spoil on me.

NOT goign to happen. You've essentially made peach wine. I've a carboy of Leap Year Mead that's 4 years old in it's carboy.
Either learn to take gravity readings and understand what they mean..... or learn to not worry for 15 days!

Cheers!

[Prairiepiss]

I don't want to wait too long and have it spoil on me.

NOT goign to happen. You've essentially made peach wine. I've a carboy of Leap Year Mead that's 4 years old in it's carboy.
Either learn to take gravity readings and understand what they mean..... or learn to not worry for 15 days!

Cheers!

I would disagree. It could happen. Wine can still turn if not handled properly. Or get infected in a lot less then 15 days. Not saying it will happen or you will have problems. I'm just trying to let you know it can happen. If you have it in a clean environment and sealed off from the outside air. You should be fine. But if you go longer the 10 to 15 days you should rack it into another sterilized fermenter to get it off the peaches and trub. That will help it clear too.

[RumBrewer]

But if you go longer the 10 to 15 days you should rack it into another sterilized fermenter to get it off the peaches and trub. That will help it clear too.

True. Sorry. Didn't mean to imply it was good forever on the lees!

[lownslow]

so 12 hours later, one is bubbling away and the other... still nothing. Rehydrated more yeast and pitched it. hope it takes. Thanks for the help. I bet ya'll are on the edge of you seat... ha.

[lownslow]

also, the whole place smells like sulfur... any ideas?

[Prairiepiss]

Sit back and let it work.

[RumBrewer]

Rehydrated more yeast and pitched it. hope it takes.

If not, shake it like a leprechaun that owes you money! That will often get a ferment underway!

[brewbob]

Not all 5 gal bucket lids make an air tight seal. I have 4 of them that I use for fermenting and 2 of them are not air tight. There can be roaring away in there and little to no airlock activity. I wrap some tape around the edges of the lids (on the outside where the mash cannot contact) to seal them up. You can also run some PTFE around the lip on the top of the bucket before putting the lid on, that'll do it too.

Might not be the problem but a good thing to check before you start making yeast bombs and going to war with your mash.

[Dnderhead]

"Not all 5 gal bucket lids make an air tight seal"
yes and careful with "snap on lids" over bending when removing can render the seal inoperative.