7:15 a.m. I did see a stray bubble in the airlock on the growler in batch #1, but I think fermentation is pretty much over. The sediment layer is more pronounced in the 1 gallon carboy and the opacity (I had to pay extra for that word) is dropping. It isn’t clear, but the clouds are thinning!
Onto batch #2. As soon as I get my son off to school and finish cleaning my kitchen and sanitizing my utensils, I’ll be pitching the yeast. In the meantime, I need to get the boy up and get some former jack o’lantern in the oven! (But that’s a different blog.)
9:00 am Okay, Batch #2 is ready to pitch. Sanitized my utensils and popped the top on the primary fermentation bucket.
Removed pommace bag and squeezed juice into the bucket (with sanitized and rinsed hands!). Bloomed Champagne yeast in 1/4 cup of 100 degree water and pitched it in and stirred.
By the way, if you have a garden, why not take your pommace leftovers and add them to the soil or toss them into a composter…there must be some worthwhile goodies in there!
Replaced the lid and made sure it was snapped in place. Installed the airlock and we’re ready for action!
7:45 pm Later in the afternoon, I spotted a bubble in the airlock on Batch #2. It was only going off about every minute and a half or a little longer. Now it looks like we’re up to about every 8 to 10 seconds. Whew!