I don't have any new yeast, just the stuff I tried the first time (in date).
The temerature was 25c when yeast was added to starter.
I never measured the s.g. after I added the sugar, I just assumed that by adding the right amount of suger it would go to 1080 (so I can't now be sure if it was at 1080 or not)
I don't have the pear in a straining bag because i'm going to use a sieve to collect it out of the primary.
I'm going to check the s.g again tomorrow, and in the mean time going to try another starter. I'm afraid if that one doen't work i'm going to have to use a sachet of GP wine yeast.
cheers
The temerature was 25c when yeast was added to starter.
I never measured the s.g. after I added the sugar, I just assumed that by adding the right amount of suger it would go to 1080 (so I can't now be sure if it was at 1080 or not)
I don't have the pear in a straining bag because i'm going to use a sieve to collect it out of the primary.
I'm going to check the s.g again tomorrow, and in the mean time going to try another starter. I'm afraid if that one doen't work i'm going to have to use a sachet of GP wine yeast.
cheers
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