Getting 5% or above with Wherry?

monkhouse · Post by **monkhouse** » Sun Dec 02, 2012 5:21 pm

Thanks mate, 70g it is then!
It's been bubbling the airlock since it started on Friday but its slowed down allot now so I gave the fv a little swirl but it doesn't seem to have roused it at all, should I stir it?

Post by **Monkeybrew** » Sun Dec 02, 2012 7:24 pm

monkhouse wrote:Thanks mate, 70g it is then!
It's been bubbling the airlock since it started on Friday but its slowed down allot now so I gave the fv a little swirl but it doesn't seem to have roused it at all, should I stir it?

As long as its around 20C ambient temperature, I would just leave it alone for 10 days and then check the gravity reading.

No swirling or poking required

monkhouse · Post by **monkhouse** » Sun Dec 02, 2012 7:28 pm

Ok, it's got a brew belt on it and the temp fluctuates between 22-25c so I assume that's ok?

deco · Post by **deco** » Sun Dec 02, 2012 8:54 pm

[quote="monkhouse"]Thanks mate, 70g it is then!
It's been bubbling the airlock since it started on Friday but its slowed down allot now so I gave the fv a little swirl but it doesn't seem to have roused it at all, should I stir it?[/quote]

Mines been on since Wednesday, stopped bubbling over the weekend s did yours - so I guess that's normal.

Dec

EDIT: I took a SG reading, it's at 1018.....

monkhouse · Post by **monkhouse** » Sun Dec 02, 2012 9:19 pm

What was your sg mate? How many litres did you brew?

deco · Post by **deco** » Sun Dec 02, 2012 9:41 pm

monkhouse wrote:What was your sg mate? How many litres did you brew?

1051; 20 litres; fingers crossed.

Temperature was down to 18, so it's back in the living room now and has started to bubble again within an hour of moving it.

monkhouse · Post by **monkhouse** » Mon Dec 03, 2012 11:24 pm

Checked my og today on the 18 litre wherry- it's at the dreaded 1020! Somehow I feel that it's gonna stick at this now as fermentation seems to have all but stopped. Should I try and do something about it or just leave it a week?

suls · Post by **suls** » Tue Dec 04, 2012 2:30 pm

Make sure its warm enough ~20 degrees, give it a gentle stir to lift the yeast up in to the brew again and add some yeast nutrient if you have any or can lay hands on some,
This should push you past the 1020 stick if thats what you've got.

monkhouse · Post by **monkhouse** » Tue Dec 04, 2012 3:49 pm

Can you recommend anywhere to get yeast nutrient? And how much to put in?

suls · Post by **suls** » Tue Dec 04, 2012 4:09 pm

Wilkinsons is probably easiest or your local home brew shop should stock it, failing that ebay

http://www.wilkinsonplus.com/home-brewi ... 2d30fc6b3d

Cant remember how much its says on the pot tho, tea spoon or something like that, dont worry if you cant get the nutrient the gentle stir may well do it

suls · Post by **suls** » Tue Dec 04, 2012 4:17 pm

just looking back - if you only started this on the 29th you need to leave it for at least 10 days before worrying about it being stuck @ 1020 ......

monkhouse · Post by **monkhouse** » Tue Dec 04, 2012 4:34 pm

Thanks for the advise and the fast reply, I will leave it longer then, is it still worth just giving it a little stir today to five it a bit of a head start?

ebbadger · Post by **ebbadger** » Tue Dec 04, 2012 9:27 pm

my 21 litre 1.046 wherry went into secondary a week ago (glass carboy) was still bubbling slightly but a week on and its a stable 1.010, starting to clear and lovely taste, will give another week then into the new shiny cornie (at long last).....

conversely my newcastle brown wherry (wherry + can sweet newkie from wilkos) og 1.055 @ 25 litres (ie a 3 can kit) was put into secondary tonight @ 1.016.... still slowly bubbling so expecting a 1.012-14 but OMG what a taste... darker than the wherry, slightly sweeter but considering its cloudy n green i have very high hopes

cheers steve

monkhouse · Post by **monkhouse** » Wed Dec 05, 2012 3:00 pm

Ok I bought a small tub of yeast nutrient from Wilcos, if I was to go ahead and add some to the 18l wherry then how much should I be putting in? It says 1 teaspoon per gallon on the tub but that's for wine at the start of fermentation...
Also does this yeast nutrient need re hydrating at all? And will puttin this into the brew have any afverse effects on taste?

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