Hello, new to all this.
If anyone can answer any of these then thanks. I call the "mix" the yeast + sugar base + water etc...
1) During fermentation, If the mix drops below the recommended temp range. i think 18-25C for xxx amount of time is the the mix ruined?
2) I was told you don't actually need the airlock bubble at the top of the fermenting bin(that allows CO2 to escape), so would you recommend or not?
3) Am i right in saying that the better quality of yeast you use AND the longer you let the mix ferment then the stronger the ABV will be?
4) What would you get if you just used standard sugar, standard yeast and water, i guess it would be a weak alcoholic terrible tasitng gunk?
Some newb questions
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bigdave
Re: Some newb questions
I think its commonly known as 'a brew' but if 'mix' suits you better thats fine.
1) During fermentation, If the mix drops below the recommended temp range. i think 18-25C for xxx amount of time is the the mix ruined?
In a word, NO. if the temp drops too low, the yeast will fall dormant. allowing the temp to increase again and giving it a gentle stir will rouse the yeast again and kick off fermentation.
2) I was told you don't actually need the airlock bubble at the top of the fermenting bin(that allows CO2 to escape), so would you recommend or not?
Some use it as guide as to what stage fermentation is at. (eg, lots of bubbles passing through = fermentation happening. no bubbles = no fermentation) Some dont use one. Its really up to you.
3) Am i right in saying that the better quality of yeast you use AND the longer you let the mix ferment then the stronger the ABV will be?
No. its the volume of fermentables in the brew/mix (measured in the specific gravity) that determine the final abv. as for time, once fermentation stops (around 1-2 weeks) no more alcohol is produced.
4) What would you get if you just used standard sugar, standard yeast and water, i guess it would be a weak alcoholic terrible tasitng gunk?
huh? if you just put a pack of yeast, water & sugar together? uumm.... i guess youd have some wet sugary yeast. I wouldnt drink it!
1) During fermentation, If the mix drops below the recommended temp range. i think 18-25C for xxx amount of time is the the mix ruined?
In a word, NO. if the temp drops too low, the yeast will fall dormant. allowing the temp to increase again and giving it a gentle stir will rouse the yeast again and kick off fermentation.
2) I was told you don't actually need the airlock bubble at the top of the fermenting bin(that allows CO2 to escape), so would you recommend or not?
Some use it as guide as to what stage fermentation is at. (eg, lots of bubbles passing through = fermentation happening. no bubbles = no fermentation) Some dont use one. Its really up to you.
3) Am i right in saying that the better quality of yeast you use AND the longer you let the mix ferment then the stronger the ABV will be?
No. its the volume of fermentables in the brew/mix (measured in the specific gravity) that determine the final abv. as for time, once fermentation stops (around 1-2 weeks) no more alcohol is produced.
4) What would you get if you just used standard sugar, standard yeast and water, i guess it would be a weak alcoholic terrible tasitng gunk?
huh? if you just put a pack of yeast, water & sugar together? uumm.... i guess youd have some wet sugary yeast. I wouldnt drink it!
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micromaniac
Re: Some newb questions
get your self a little fish tank heater if your having trouble regulating the temp .only cost about a tenner and its less to fret about.you,ll also get a more consistant fermentation.
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bigdave
Re: Some newb questions
micromaniac wrote:get your self a little fish tank heater if your having trouble regulating the temp .only cost about a tenner and its less to fret about.you,ll also get a more consistant fermentation.
Bravo that man!! a fish tank heater is the perfect way to ensure perfect temperature!
