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  2014/09/10 22:00 Bubbling violently, almost overflowing.
 
  2014/09/10 22:00 Bubbling violently, almost overflowing.
 
  2014/09/11 08:00 Still bubbling a lot, did not overflow sofar.
 
  2014/09/11 08:00 Still bubbling a lot, did not overflow sofar.
 +
2014/09/12 09:00 The overflow risk is due to air (CO2) from below pushing up the mash.

Revision as of 07:19, 12 September 2014

Birnebrand 2014

Vat V

No. 5 is a 30L vat. It's got the remnants of

15kg fresh+squeezed pears, also pureed in Nadine's Champion juicer, 
15kg fresh+squeezed pears 
2 x 15kg of frozen+squeezed

approx 30kg in total, it's pretty much full. 
2014/09/06 10:00 Have added 10ml pektinase diluted in 100ml water to the trester. The first part had already started fermenting, and smelled like acetone.
2014/09/07 22:00 Added yeast from a starter made with 2ml from the bottle.
2014/09/10 16:00 Added 2L water and 2kg of sugar. 
2014/09/10 22:00 Bubbling violently, almost overflowing.
2014/09/11 08:00 Still bubbling a lot, did not overflow sofar.
2014/09/12 09:00 The overflow risk is due to air (CO2) from below pushing up the mash.