The ferment went crazy!

For the 3 days it looked like the yeast is in lag phase, and maybe it was. My cooler is set to 15-16 celsius, but usually by the second day there is some activity noticeable.

Well, today I measured brix. 15 left from the original 23!

It translates to about 7% abv / day of ethanol generated.

News like these are very scarce in the field of meadmaking and it's possible to notice how important the medium is where the yeast is doing it's work.

I read that carrot contains thiamin and riboflavin, which are known yeast nutrients. Now I'm starting to come to an idea that there might be no need to use nutrients at all when using carrot juice as the base for the fermentation!

OG post:

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