Fermenting

Carrollj

So the verdict is in..... I finally popped the bottles last night and i was glad i did. Basically it opened like champagne and i lost half of the litre bottle! The smell would turn anybody off of drink for good but it tasted quite nice. Fairly sweet and quite strong. So i pushed on and decided on open the second bottle. Just to let ye know i got the bottles in IKEA they're like the grolsch bottles. This time the pressure was so great it blew the glass clean off the top of the bottle!

I think i'll have to get some tools before i do it again. The next thing i want to try is stout so i'll be back on soon enough to give ye an update. Thanks again for all your help.

oblivious

Well all stat=rt some where Carrollj, keep up the good work:) I would recommend any of the all malt kits out there

BeerNut

Carrollj wrote: »

This time the pressure was so great it blew the glass clean off the top of the bottle!

How long did you let it ferment before putting it in the bottles? Sounds like it wasn't finished.

Carrollj

Well the mixture was sitting there for close to a week before i added the bakers yeast and once that was in i left it for a further 2-3days and then i bottled it for roughly a week. I read that it would finish fermenting in the bottles. There was sediment at the bottom of the bottles just before i popped them, i presumed that's the norm?

Carrollj

Cheers Oblivious, i'll have to get my hands on one of those. I'll be back on to pester ye soon enough!!

Boardnashea

I remember painting most of the back kitchen with elderflower wine when I was trying to topup my demijohn. I had kept back a large grolch bottle in the fridge thinking it would stay nice and quiet in there!
I have used large plastic fizzy drinks 1.5L bottles for beer in the past. I have never managed to explode one and you can let them off fairly gently if the brew is a bit high when you're opening. Enjoy.
I haven't done any in years. I might go and see if I can find a bucket.
Your local pharmacy might be able to supply the hydrometer and a few bits. Easons used to have a home brew section too.

Boardnashea

Carrollj wrote: »

Well the mixture was sitting there for close to a week before i added the bakers yeast and once that was in i left it for a further 2-3days and then i bottled it for roughly a week. QUOTE]

That sounds a bit quick. I can't wait for opening night

Carrollj

Thanks for that, i've been lookin on adverts.ie but the kits seem to get snatched pretty quickly

Carrollj

too quick for bottling or too quick for popping?

BeerNut

Carrollj wrote: »

too quick for bottling or too quick for popping?

Both. You should be looking at two weeks fermentation before bottling, then add a tiny bit more sugar to create your fizz then leave another two weeks conditioning. Minimum.

Your yeast is still converting the sugar into alcohol and pumping out CO2 into the sealed environment. Put your bottles somewhere where spontaneous explosions won't do any damage.

Carrollj

AH...well i followed that river cottage recipe and he was saying you can drink it after 2 days fermenting! but i'll take your word for it. I still found it to have a fair bit of fizz to it but i'll add more sugar next time. How much more sugar out of curiosity? Should there be a release on the bottles or once i have them closed leave them closed?


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Boardnashea

Yeah, I have just printed the recipe and it isn't very clear. I would say 2 weeks fermenting in the bucket (cover with muslin after it has quietened down) and then bottle. It used to be a small teaspon of sugar to each bottle to stimulate secondary fermentation, which is the fizz in the bottle.

Carrollj

What do you mean by calmed down?

Boardnashea

Just not bubbling so much. When it's really active it will keep itself clean but when it slows and isn't producing so much CO2, other natural yeasts and airborne bits (fruitflies) could get in and spoil things on you.

BeerNut

Carrollj wrote: »

AH...well i followed that river cottage recipe and he was saying you can drink it after 2 days fermenting!

Yes, you're not the first to make bottle bombs because Hugh said so. The man's a liability.

Carrollj wrote: »

I still found it to have a fair bit of fizz to it

With the pressure shattering your bottleneck, that's a bit of an understatement

Carrollj wrote: »

but i'll add more sugar next time. How much more sugar out of curiosity?

Depends how fizzy you want it. I'd go with about a teaspoonful per litre bottle, starting out. If it's not fizzy enough, add a bit more next time. The important thing is that your initial fermentation has stopped before you bottle.

Carrollj wrote: »

Should there be a release on the bottles or once i have them closed leave them closed?

You should leave them closed. You should be in control of the fermentation to the extent that any CO2 generated in the bottle is CO2 you want dissolved in the finished product.

Carrollj

Great, well i'll be picking some more nettles tomorrow for another batch and i'll follow what you said

BeerNut

Boardnashea wrote: »

when it slows and isn't producing so much CO2, other natural yeasts and airborne bits (fruitflies) could get in and spoil things on you.

The blanket of CO2 on the surface should keep most things out, and a lid is a better cover than muslin for keeping bigger objects away.

Boardnashea

The more of the initial sugar the yeast eats the more alcohol it leaves behind! As the alcohol level rises the yeast level drops. The teaspoon of sugar should give just enough boost to make a good head when it is poured. Try putting different amounts in different bottles and see results. I don't think a bigger bottle (1.5L) will need x3 the sugar a .5L bottle would need. Maybe just 1.5 tsp.

_______________________________________________
I'm starting to sound like I know what I'm talking about. Don't be fooled

Carrollj

So once it has fermented fully i should then bottle it and add more sugar into each individual bottle?

Carrollj

HA HA i'll be back to you Boardnashea with a painting bill for the walls!

BeerNut

Carrollj wrote: »

So once it has fermented fully i should then bottle it and add more sugar into each individual bottle?

Exactly. What I do is batch prime -- siphon the fully fermented drink into another bucket, mix in a sugar solution, and bottle from there -- but priming each individual bottle is fine too.

Carrollj

Cool, i'm looking forward to the new batch already, maybe it wont smell so bad this time!

Boardnashea

Me too

Boardnashea

I've just been shocked :eek: to discover that home brew stuff can't be bought in Ireland anymore!! Lots of stuff on the web of course. But I'm sure a mate will pick up a few bits in the UK for me and post them over.
Old news to most I'm sure.

oblivious

Boardnashea wrote: »

I've just been shocked :eek: to discover that home brew stuff can't be bought in Ireland anymore!! Lots of stuff on the web of course. But I'm sure a mate will pick up a few bits in the UK for me and post them over.
Old news to most I'm sure.

Did you mean a brick and mortar place? as there are few Irish shops on line

BeerNut

Boardnashea wrote: »

home brew stuff can't be bought in Ireland anymore!

There's a bricks-and-mortar shop on the Dublin Road in Athlone called Best Brew. You can also arrange pick-up in person from the Home Brew Company in Mountmellick.

oblivious

BeerNut wrote: »

You can also arrange pick-up in person from the Home Brew Company in Mountmellick.

Also the best in the country IMO

Mantel

BeerNut wrote: »

Yes, you're not the first to make bottle bombs because Hugh said so. The man's a liability.

With the pressure shattering your bottleneck, that's a bit of an understatement

I have a few of the 1 liter Ikea bottles and wouldn't trust them to hold any pressure. In saying that I have my nettle juice stored in one for a few days before it starts it's brewing journey.

Boardnashea

Thanks BeerNut. I passed through Mountmellick and the nice people there sorted out all my needs. Now ready to start the bubbles rising from the nettle stock. I got a recommended kit as well for when the nettle proves to still have a sting.

thelynchfella

Mantel wrote: »

I have a few of the 1 liter Ikea bottles and wouldn't trust them to hold any pressure. In saying that I have my nettle juice stored in one for a few days before it starts it's brewing journey.

i presume its the fliptops your talking about......i used them for a cider i did....they are fine!!