Central Illinois

[JeepMan]

Hey Everybody. Writing from Central Illinois. Awesome forum! Thanks for all the readings lately...finally created an account!

Okay guys...I'm ready to be ridiculed, but I have some questions about my fermentation time. My current recipe below has been coming for 15 days and the airlock is still bubbling. I have not opened my fermentation bucket once.

Recipe: (my conversion from cups to lbs may not be accurate)
Sugar: 16 cups (or 8 lbs)
Corn Meal: 4 cups (or 1.5 lbs)
2 Packets of Fleischmanns Active Yeast
Water: Enough for a 5 gallon bucket

Current question is should I let it keep going/bubbling?? Is longer than 2 weeks too long?
I have read the posts about taking readings and such, but I have not, not do I have the equipment currently. I could run to Friar Tucks, but was trying to way first.

Thanks for any advice!

[Lazarus Long]

Welcome aboard. Probably closer to 7 lbs. sugar than 8, but close enough for what you are doing. Just let it continue to run its course since its a learning experience at this point. I see you are using bread yeast, but two weeks?....what temp have you maintained the ferment at?

[ranger_ric]

Welcome to the forum JM...
Yep there is still plenty of reading for you. The more you read the less you will bugger up.
As far as your ferment, I would think two weeks should be plenty depending on what temperature it has been working at.
You could try tasting it and see if it is still sweet or if it tastes like really dry wine. you can also get a little on a spoon and pour it on your fingers to see if as it dries if it is real sticky. If it is sticky and sweet it probably isnt done.
I don't know what kind of still you are going to run but make sure you read up on cleaning it if you just built it.
Keep reading and enjoy the Frankenstein of a hobby you are creating!!!

[JeepMan]

Thanks Lazarus & Ranger for the replies!

I am running a real basic PC pot still. The temp has been static at 68 the entire time. Didn't want to open it up yet bc it was still going. But I will take a look here in a few.

[Da Yooper]

Welcome to HD, have fun and be safe

[rad14701]

Greetings, JeepMan...

That 68F temperature is the main reason for the long ferment time... Bakers yeast slows and can even go dormant in the low 70's to high 60's... Bakers yeast is happiest at 75F - 85F... But two weeks is not all that unusual for ferments without extra nutrients or a higher yeast pitch rate... I pitch 1/2 - 1 tablespoon per gallon and you've pitched ~1 tablespoon in 5 gallons... I'd just let it finish as-is, unless you can move the fermenter to a warmer area...

Please take the time to do what we consider mandatory research and you'll be up to speed in no time...

Good luck, stay safe, and enjoy the journey...

[JeepMan]

Thanks again! Dang, how warm you guys keep your houses? haha... My heat never goes above 67! I just moved it upstairs after 16 days...where it gets a little warmer during the day.

Was trying to be simple as possible. If not for you guys and the experimenting I wouldn't have bought my equipment. It took me months to actually pull the plug after watching the boards to buy anything!

[Jimbo]

There's tricks. Lightbulb in a box is easy

[humbledore]

I've been looking at battery blankets and heating pads, not to expensive.

[Danespirit]

+1 Humbledore.

Welcome in Jeepman. We like pictures of your equipment...
Good luck with the ferment.