Re: Help with cran-rasberry brew

[yahoo]

It may be done for it's primary fermentation if it has run that
long. I wouldn't recommend setting them outside, the yeast like a
fairly consistant temperature, and 70 F is just fine. Getting very
warm (like upper 80's) might actually slow the yeast down. You might
try the "release pressure and shake" test (see previous post) and see
how that does.

The only other thing I can think of is if the bottle is very full of
juice and there isnt much airspace, that might make it tough to have
a large enough yeast colony to brew as fast as we are used to seeing.

Enjoy!

--- Dee N Ken Shupinski
wrote:
>
> It will be 2 weeks on Thursday. I would say 70 degrees until
Saturday when I put my brews outside. It's been in the mid to upper
80's and gone down to around 70's at night time.
>
> Willum wrote: How long did you let it brew, and
at about what temp?
>
>
>
> --- In E-Z-Caps@yahoogroups.com, leroy hamann wrote:
> >
> > Is it making pressure, if so then leave it alone, if not
something
> is wrong i added a whole cup sugar but it seemed to make more of a
> mess as it never stopped fermenting and tasted really strong of
yeast
> when done.i tryed thinning it down while it was fermenting and that
> only made it worse it should be okay the way it is. Let me know.
> >
> > Dee and Ken wrote: I made cran ras with 1/2 cup
> sugar and 1/8 yeast. I don't see much
> > action going on the surface with the foam at all. I only put the
> 1/2
> > sugar in because my wife didn't want it strong. Is this ok or
> should I
> > add something more to it like more sugar or and or yeast? Thanks.
> >
> > Ken
> >
> >
> >
> >
> >
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