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SniperWoreConverse posted:Anybody know what the gently caress this is? Has some fraction of essential volatile oils been dissolved in the airlock? I think it's this. CO2 is used to extract things like this industrially (I think it's usually really cold though, so IDK if it's the same effect). Sounds like you've basically made la croix.
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Oct 9, 2018 15:37
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Friend posted:Boy I suck at this. I got suspicious when my wine never did the big foamy thing I've seen in videos, just some piddly rear end bubbles like sparkling water. Apparently I wasn't supposed to put the airlock on for the first few days, and was supposed to put the yeast in water before dumping in. Oops. Rehydrating yeast might help a little bit in some cases but really isn't necessary most of the time. I added an airlock immediately for the first few batches I did and only had one stuck fermentation, and I think that was more due to my frigid house. Oxygen is important for making new yeast cells (i think it's used for making the lipids in their cell walls but don't quote me on this), but, since this is the hobo wine thread, you probably used way more yeast than you needed so you can do without them reproducing I think. If they do need oxygen, I think it's more helpful to have oxygen IN your liquid than above it, because yeast tend to sink when they aren't working, so shaking or stirring vigorously might help more than your paper towel. Shake it up a little, move it to a slightly warmer spot, add more yeast, and it oughta wake right up.
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Oct 25, 2018 18:26
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SniperWoreConverse posted:... probably scale a normal cup into a couple gallons... Macha and honey sounds delicious, I hope it turns out well!
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Apr 13, 2019 22:10
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SniperWoreConverse posted:mead. I keep tasting it and it's fine, but it's just not done. Slooooowly still bubbling away. mead can take a loooong time
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Dec 27, 2020 19:59
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