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2 x 15kg of frozen+squeezed | 2 x 15kg of frozen+squeezed | ||
| − | approx 30kg in total, it's pretty much full. | + | approx 30kg mash 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. | 2014/09/06 10:00 Have added 10ml pektinase diluted in 100ml water to the trester. The first part had already started fermenting, and smelled like acetone. | ||
| Line 16: | Line 16: | ||
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. | 2014/09/12 09:00 The overflow risk is due to air (CO2) from below pushing up the mash. | ||
| + | |||
| + | <h3>Vat VI</h3> | ||
| + | No. 6 is a 30L VAT. I've kept the squeezed pears in this, only from frozen batches. I am debating whether or not to add pektinase before starting to ferment it. | ||
| + | |||
| + | 2014/09/12 It has started to produce the acetone-like smell, nothing has been added sofar. | ||
Revision as of 18:54, 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 mash 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.
Vat VI
No. 6 is a 30L VAT. I've kept the squeezed pears in this, only from frozen batches. I am debating whether or not to add pektinase before starting to ferment it.
2014/09/12 It has started to produce the acetone-like smell, nothing has been added sofar.
