![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
matrix4bAnd we Have Fermentation. Ok, So I was worried about this one. I thought that I may have carmelized the sugars in heating it up and reducing it a bit. So what happened is that it took 2 days for visible signs of fermentation. It is fermenting slowly but it is fermenting. I plan on encoraging it by stiring it daily. We shall see were this one goes. And ofcourse aging it until next caroling party.
On a side note, I have found that without force carbonating, I can't get a sweet beverage to carbonate without bottles blowing up. I have been told that my bottles, that is standard beer bottles, will only hold something like 2 atmospheres of pressure. Normally beer is 1 to 1 1/2 atmospheres. For champaign it can go to 4 atmospheres but you need to have the champaign bottles, the thick walled ones with the structural dimple in the bottom for it to hold that pressure. I am not looking for presure but what happens is the yeast continues eating sugar until either the sugar is exausted, making a very dry and non-sweet product, OR the bottle can blow up. I have heard that some yeasts have a pressure tolorance of like 2-3 atmospheres but I don't wish to chance my bottles blowing up and I am too attached to a sweet product. Due to this the Experimernt will not be carbonated. It may ferment dry still but I want a sweet product when done.
That is all.
On a side note, I have found that without force carbonating, I can't get a sweet beverage to carbonate without bottles blowing up. I have been told that my bottles, that is standard beer bottles, will only hold something like 2 atmospheres of pressure. Normally beer is 1 to 1 1/2 atmospheres. For champaign it can go to 4 atmospheres but you need to have the champaign bottles, the thick walled ones with the structural dimple in the bottom for it to hold that pressure. I am not looking for presure but what happens is the yeast continues eating sugar until either the sugar is exausted, making a very dry and non-sweet product, OR the bottle can blow up. I have heard that some yeasts have a pressure tolorance of like 2-3 atmospheres but I don't wish to chance my bottles blowing up and I am too attached to a sweet product. Due to this the Experimernt will not be carbonated. It may ferment dry still but I want a sweet product when done.
That is all.