Shirley Crabtree New Member Joined Mar 14, 2025 Messages 8 Reaction score 4 Location Croydon Today at 9:37 AM #21 Interesting. The recipe says the OG is 1040 and FG is 1010. Have not been measuring the gravity of my country wines so have only a partial idea of what all this means.
Interesting. The recipe says the OG is 1040 and FG is 1010. Have not been measuring the gravity of my country wines so have only a partial idea of what all this means.
MashBag Landlord. Supporting Member Joined Oct 23, 2013 Messages 6,278 Reaction score 3,070 Today at 3:49 PM #22 @RoomWithABrew Sorry I read that as a bag (kilo). My bad. That said my advice still stands. Yeast doesn't perform on a linear fashion. So 3g is still a risk IME and whole 11g is not an overpitch. There are times when 23l recipes take 50g I have also made 300l on 20G. It did finish OK, but you could smell the lag and cost 2 days. I regularly co-innoculate 23l with two different sachets.
@RoomWithABrew Sorry I read that as a bag (kilo). My bad. That said my advice still stands. Yeast doesn't perform on a linear fashion. So 3g is still a risk IME and whole 11g is not an overpitch. There are times when 23l recipes take 50g I have also made 300l on 20G. It did finish OK, but you could smell the lag and cost 2 days. I regularly co-innoculate 23l with two different sachets.