EC-118 Champagne Yeast

yardglass · Post by **yardglass** » Saturday Nov 12, 2005 9:17 am

hey guys,

I pitched 10gm of this into Mrs Glass' Ginger Leggoppener.

The initial start was quite good with bugger all lag, it hasn't quite stalled but it does seem to have slowed dramatically.

I know it could be a number of things, leaky seal, temp etc.

I havn't taken a gravity reading yet, just wondering if anyone has had a similar occurence with Champagne Yeast ?

Brigalow GB Kit
Fresh Ginger 300gm
Dex 600gm
Maltodex 400gm
Lemon Zest/Juice 2
Nutmeg 1tbsp
Brown Sugar 2tbsp
Golden Syrup 2tbsp
Ginger Pwdr 3tbsp
Honey 2tbsp
Cloves 2
Cinnamon 2''
EC-1118 10gm

thanks
yardy

Post by **Oliver** » Saturday Nov 12, 2005 9:32 am

UC1 is your champagne yeast man.

Over to him ...

Oliver

yardglass · Post by **yardglass** » Sunday Nov 13, 2005 11:54 am

Thanks Ol,

from what i can gather it's a very good yeast, just takes it's time.

Read that it can be pitched in the secondary for Barley Wine to get the FG right down.

cheers

Dogger Dan · Post by **Dogger Dan** » Sunday Nov 13, 2005 10:58 pm

It will go but it needs time

I am making a mead right now with it and it is running steady but not beserk

Oh and by the way, I have found it cheaper in the long run to keep the legs closed

Dogger

yardglass · Post by **yardglass** » Monday Nov 14, 2005 7:37 am

Dogger Dan wrote:
Oh and by the way, I have found it cheaper in the long run to keep the legs closed

Dogger

Cheaper maybe, but what would I do with all the extra time.

the glass

Tyberious Funk · Post by **Tyberious Funk** » Monday Nov 14, 2005 10:15 am

I've used this yeast a few times, and also experienced relatively slow fermentation. It got there in the end, though

yardglass · Post by **yardglass** » Monday Nov 14, 2005 10:52 am

Tyberious Funk,

Did you use it in a GB ?

If so, how long are we talking here?( approx. )

I didn't take an OG of the above recipe but it was down to 1008 yesterday.

Not too sure how low it will go...

thanks
yard

Tyberious Funk · Post by **Tyberious Funk** » Monday Nov 14, 2005 12:35 pm

yardglass wrote:Tyberious Funk,

Did you use it in a GB ?

If so, how long are we talking here?( approx. )

I didn't take an OG of the above recipe but it was down to 1008 yesterday.

Not too sure how low it will go...

thanks
yard

I've used it for mead, fruit wines and lemonade, but never ginger beer. 1008 doesn't sound too bad. How long has it been in the primary for?

yardglass · Post by **yardglass** » Monday Nov 14, 2005 1:00 pm

TF,

It's been 4 days in Primary.

Gave it a shake and got some activity in the airlock.

yard

Tyberious Funk · Post by **Tyberious Funk** » Tuesday Nov 15, 2005 8:06 am

yardglass wrote:TF,

It's been 4 days in Primary.

Gave it a shake and got some activity in the airlock.

yard

Unless you plan on racking to a secondary, I'd give it at least another week in the primary... to give it plenty of chance to settle.

yardglass · Post by **yardglass** » Tuesday Nov 15, 2005 12:40 pm

yardglass wrote:

Brigalow GB Kit
Fresh Ginger 300gm
Dex 600gm
Maltodex 400gm
Lemon Zest/Juice 2
Nutmeg 1tbsp
Brown Sugar 2tbsp
Golden Syrup 2tbsp
Ginger Pwdr 3tbsp
Honey 2tbsp
Cloves 2
Cinnamon 2''
EC-1118 10gm

Any chance someone could estimate an OG and FG for this please.?
cheers
yardy

Dogger Dan · Post by **Dogger Dan** » Wednesday Nov 16, 2005 3:33 am

If that kit is 1.7 kg I would say about 1.048 finishing around 1.010 or so. By the way, you could brew beer or drink beer with all that time

Dogger

yardglass · Post by **yardglass** » Wednesday Nov 16, 2005 12:45 pm

sorry dogger my bad, Kit is 900gm.

cheers
yard

Dogger Dan · Post by **Dogger Dan** » Thursday Nov 17, 2005 3:21 am

Seems a bit lite

will do the math when I get to my system

Dogger

yardglass · Post by **yardglass** » Saturday Nov 19, 2005 9:57 pm

This GB is now down to 1004 and still dropping.

hope it stops soon so i can get it in some bottles for Mrs G.

yardy

yardglass · Post by **yardglass** » Friday Nov 25, 2005 7:00 pm

yardglass wrote:This GB is now down to 1004 and still dropping.
yardy

Update and advice ?

According to hyd' this GB is now @ 998.

Surely, this has got to be right to bottle?

( no shirley jokes please

).

There's a lot riding on this !

cheers
glasso

gregb · Post by **gregb** » Friday Nov 25, 2005 7:38 pm

Down and down the FG goes, where it stops nobody knows.

Just because it is low doesn't mean it's finished yet. I'd let it run till it stops.

BTW any more bids on Doggers estimated OG of 1048 on this one?

Cheers,
Greg

db · Post by db » Friday Nov 25, 2005 10:20 pm

gregb wrote:Down and down the FG goes, where it stops nobody knows.

Just because it is low doesn't mean it's finished yet. I'd let it run till it stops.

BTW any more bids on Doggers estimated OG of 1048 on this one?

Cheers,
Greg

for 23litre's i'd bid 1.032-4ish (sounds confident doesn't it?

)

0.998 is dry.. really dry

edit: i've had no experience with this yeast btw

Dogger Dan · Post by **Dogger Dan** » Friday Nov 25, 2005 11:12 pm

Thats not really fair,

I thought it was 1.7 kg kit not 900 g

Dogger

yardglass · Post by **yardglass** » Saturday Nov 26, 2005 7:38 pm

smee again,

I'm going to bottle tomorrow and I need some help on the Priming Rate.

This recipe came from a combination of a few that i found, one of them called for 130gm of Caster Sugar and a 750ml bottle of Buderim Ginger to Bulk Prime with.

any idea what this equates to? ie: priming rate?

thanks
yardy

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EC-118 Champagne Yeast

EC-118 Champagne Yeast

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