Birdwatchers 5 gallon - nuance?

[wpkluck]

Loving the discussions here. After 7 or 8 batches (all with relative levels of success, my UJSSM is really coming along!), I'm taking a crack at Birdwatchers.

The original recipe was for 21 liters or so, so I tuned it down for a 5 gallon pot:

• 8# sugar
• 6oz tomato paste
• 5 gal water
• Juice of 1 lemon
• 2 tbsp bakers yeast

I heated, dissolved the sugar, added the TP, then cooled to around 85 degrees. Stir, stir, stir. The electric drill ensured mixture and oxygen. SG 1.71, pH around 4.8.

So I have 2 questions: First, the original recipe seemed to indicate 4 tbsp yeast. Seemed like a lot, so I only put 2. Rookie mistake?

Also - the recipe said stir daily. I assume that means NOT with a drill, just by hand.

ARE THESE JUST NUANCES, or did I miss something?

The reason I'm asking is that even though I got a 'head' on it (foamy, especially after stirring daily), and I seem to see/hear fermentation, my airlock doesn't pop at all. I've sealed the bucket, but nothing. It's only been about 24 hrs (time enough for the first stir), but I miss the pop-pop of the airlock. I know the airlock isn't definitive, but it is an indicator.

My inclination is to let it run, and I'll check the SG from time to time, which will tell the real story. But I'm interested in your opinions. Thanks!

[zed255]

Lots of washes suggest large doses of yeast. You can often get by with less, but a large inoculation of yeast just gets the lag phase over with sooner and the real ferment underway sooner. I pitch a full 4oz (113g) jar of rehydrated bakers yeast into my sugar washes, 200l batches. Waste of yeast? Maybe. Ferments go like a Ski-Doo? You bet.

The stirring I believe is a dated suggestion, and BW is one of the sugar washes that has been around for a long time. I wouldn't disturb an active ferment.

If the lack of airlock action bothers you then you likely need a new fermenter or at least a new lid. Your current ones are obviously leaking. It isn't a problem unless you are loosing sleep over it.

There are better recipes than BW in my personal opinion. Teddysad's FFV, Deathwish's Wheat Germ and Shadylane's Sugar Shine all come to mind as likely better options. I use a bastard child of a couple recipes and it works for me

[Saltbush Bill]

From my experience it doesnt need daily stirring......stir to dissolve ingredients and leave.
Dont rely on the air lock as an indicator of fermentation.
Take it off and look and listen.......get an ear close to the surface.....you should hear it fizzing.

[wpkluck]

Lots of washes suggest large doses of yeast. You can often get by with less, but a large inoculation of yeast just gets the lag phase over with sooner and the real ferment underway sooner. I pitch a full 4oz (113g) jar of rehydrated bakers yeast into my sugar washes, 200l batches. Waste of yeast? Maybe. Ferments go like a Ski-Doo? You bet.

The stirring I believe is a dated suggestion, and BW is one of the sugar washes that has been around for a long time. I wouldn't disturb an active ferment.

Thanks, Zed. I appreciate this. I'll add the other 2 tablespoons, and let it rest for awhile.

[wpkluck]

From my experience it doesnt need daily stirring......stir to dissolve ingredients and leave.
Dont rely on the air lock as an indicator of fermentation.
Take it off and look and listen.......get an ear close to the surface.....you should hear it fizzing.

You're right, Bill. It is fizzing. I'm sure it's fine, I've just never worked with a sugar wash like this before. Thanks!

[wpkluck]

Yup - I added the other 2 tablespoons of yeast, and it is bubbling away (was fizzing, I'm sure it was still ok). Thanks for the assist, guys.