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I'm just home after a few days away and not really in the best frame of mind to be doing this, but time she is a ticking.
-um, one should close the ruddy tap before pouring the precious wort into the fermenter. Eejit. That frame of mind thing?
-so starting gravity came from the sponged up spilt wort, at least not a total waste and I sure wasn't going to run any more off!
1.069 +10L water gives1.045 or thereabouts. So likely finished alcohol of 4.4%. Should have been higher but maybe increasing the grain to water ratio of the mash doesn't work proportionally? Spilling a bit didn't help either.
-The weather is not cooperating. Ferment is supposed to be at 20C. Fridgeing half the wort has given me a starting temp of 20C- but I won't be able to keep it there :-(
-just waiting for the yeast to hydrate prior to pitching.
In other news- the apricot wine has been working again slowly since the weekend.
-um, one should close the ruddy tap before pouring the precious wort into the fermenter. Eejit. That frame of mind thing?
-so starting gravity came from the sponged up spilt wort, at least not a total waste and I sure wasn't going to run any more off!
1.069 +10L water gives1.045 or thereabouts. So likely finished alcohol of 4.4%. Should have been higher but maybe increasing the grain to water ratio of the mash doesn't work proportionally? Spilling a bit didn't help either.
-The weather is not cooperating. Ferment is supposed to be at 20C. Fridgeing half the wort has given me a starting temp of 20C- but I won't be able to keep it there :-(
-just waiting for the yeast to hydrate prior to pitching.
In other news- the apricot wine has been working again slowly since the weekend.
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