Leon bali
Member
- Joined
- Mar 10, 2021
- Messages
- 5
- Reaction score
- 0
Hello everyone,
I am new here but I hope you can help me with some Infos.
So, I live in the tropics. Its humid, hot and not overly sterile.
I started my 1st home brew experiment a few days ago (5 days).
This is what I have done :
Glass fermenter (approx 10 liter)
I chopped up a good 2kg of tropical fruits (apples, starfruit, mango, grapes, watermelon).
After copping them up I gently crushed them a bit with my hands, so that grapes popped open und seeds were not damages, same goes for apple and so on. Then I boiled water and once it was hot I poured it over the fruits in the fermenter. Then I added 1kg of normal crystal sugar.
Then I set it all aside for a few hours to cool down.
Meanwhile I put one bag (8g) of regular supermarket bread yeast into a bowl of lukewarm water, mixed some sugar in there and waited until it foamed.
After the fermenter ind fruits cooled down, I mixed the yeas in the fermenter, stirred all up and closed the lid (with home made air lock)..
After a few hours all inside was bubbling, moving.. The action was on!
Now after 5 days (I was stirring all up twice a day), it all calmed down a lot. Less action, less bubbles. The fruit chops kinda float on the top and there is a other layer on the bottom (the years I assume)?
It smells, well.. A bit like old socks I guess. But somewhat ok hehe.
The wine is pink, the room it is stored in is 26 degree celsiolus.
What do I do now?
Do I add sugar?
Do I stir?
Do intake out the fruit chops that refuse to sink?
Do I do nothing?
I bought a hydrometer, put it in the fermenter and it almost sunk completely. Only like 1cm was sticking out.
Thanks for all the info and help. Love hear some feedback.
Cheers!
I am new here but I hope you can help me with some Infos.
So, I live in the tropics. Its humid, hot and not overly sterile.
I started my 1st home brew experiment a few days ago (5 days).
This is what I have done :
Glass fermenter (approx 10 liter)
I chopped up a good 2kg of tropical fruits (apples, starfruit, mango, grapes, watermelon).
After copping them up I gently crushed them a bit with my hands, so that grapes popped open und seeds were not damages, same goes for apple and so on. Then I boiled water and once it was hot I poured it over the fruits in the fermenter. Then I added 1kg of normal crystal sugar.
Then I set it all aside for a few hours to cool down.
Meanwhile I put one bag (8g) of regular supermarket bread yeast into a bowl of lukewarm water, mixed some sugar in there and waited until it foamed.
After the fermenter ind fruits cooled down, I mixed the yeas in the fermenter, stirred all up and closed the lid (with home made air lock)..
After a few hours all inside was bubbling, moving.. The action was on!
Now after 5 days (I was stirring all up twice a day), it all calmed down a lot. Less action, less bubbles. The fruit chops kinda float on the top and there is a other layer on the bottom (the years I assume)?
It smells, well.. A bit like old socks I guess. But somewhat ok hehe.
The wine is pink, the room it is stored in is 26 degree celsiolus.
What do I do now?
Do I add sugar?
Do I stir?
Do intake out the fruit chops that refuse to sink?
Do I do nothing?
I bought a hydrometer, put it in the fermenter and it almost sunk completely. Only like 1cm was sticking out.
Thanks for all the info and help. Love hear some feedback.
Cheers!