Well I started a beer brewing two weeks ago today Smugglers Ale. It never really bubbled even though the wine kit put in at the same time went off like a rocket bubbling away like nobodies business.
The fermenting fridge needs a bit of rejigging as the top is at 20c and the bottom at 23c. Worked out ok as the wine was to sit over 20c and the beer under 20c lol
I was a bit rash and pitched at 24c, however it didn't seem to cause any harm as the gravity was changing and the brew got quite fizzy so I didn't panic too much. The gravity then seemed to stick at 1.020 so as I had been reading James Houstons A complete guide to home brewing I did as it suggested and gave the fv a gentle(ish) swirl 3 times a day and it actually bubbled the airlock for a day :)
Seems to have stopped now at 1.016 for the last two days. With the start being 1.062 and the calculator on brewers friend showing 6.04% and 73% apparent attenuation I think I can safely bottle in a few days if the reading is the same tomorrow.
It tastes gorgeous already any off flavours I detected a couple of days ago appear to have gone and it is now fairly flat.
Questions are do you agree? and if so should I rack into a second fv to mix with the sugar stir and leave overnight to drop any sediment before bottling or should I just mix in the second fv and bottle straight away.
Thanks for reading this seems to have turned into a short novel
ps: the wine is stable at 0.992 and 11.8%abv need to start degassing it soon.
The fermenting fridge needs a bit of rejigging as the top is at 20c and the bottom at 23c. Worked out ok as the wine was to sit over 20c and the beer under 20c lol
I was a bit rash and pitched at 24c, however it didn't seem to cause any harm as the gravity was changing and the brew got quite fizzy so I didn't panic too much. The gravity then seemed to stick at 1.020 so as I had been reading James Houstons A complete guide to home brewing I did as it suggested and gave the fv a gentle(ish) swirl 3 times a day and it actually bubbled the airlock for a day :)
Seems to have stopped now at 1.016 for the last two days. With the start being 1.062 and the calculator on brewers friend showing 6.04% and 73% apparent attenuation I think I can safely bottle in a few days if the reading is the same tomorrow.
It tastes gorgeous already any off flavours I detected a couple of days ago appear to have gone and it is now fairly flat.
Questions are do you agree? and if so should I rack into a second fv to mix with the sugar stir and leave overnight to drop any sediment before bottling or should I just mix in the second fv and bottle straight away.
Thanks for reading this seems to have turned into a short novel
ps: the wine is stable at 0.992 and 11.8%abv need to start degassing it soon.
