hbg beginner faq

Q: How do I know when fermentation is done?
A: It’s done when you want it. You either go for some alcohol level, or some residual sugar content. Use a hydrometer to measure or just wait until it stops by itself.

Q: What does bubbling speed in the airlock tell me?
A: It can vary through a number of factors and is not a very good predictor for fermentation speed.

Q: What apple juices are suitable?
A: Pure pasteurised apple juice is best. Preservatives or stabilisers are a no-go. Some common apple juices only list ‘ascorbic acid’ (aka Vitamin C or E300) as an additive,

Q: How do I force fermentation to stop?
A: You add Campden (potassium metabisulfite aka k-meta), add sorbates, or pasteurise. Either method will kill all the live yeasts so you cannot carbonate after any of these. Fermentation will also stop by itself when all sugar is used up (SG is 1.00 or below), but continue by itself when new sugar is added.

Q: What is the bare minimum I need?
A: Yeast and any sugar-containing fruit or condiment (honey, sugar, grains).

Q: Do I need a carboy?
Not really, any food safe container will do. It should be BPA free if plastic, but glass is best. A glass carboy (preferably with tap, airtight lid seal and airlock) makes things a lot easier.

Q: Do I need an airlock?
A: It’s better, but not necessary. They help avoiding exposure to oxygen and microorganisms/flies/etc. A balloon or condom with a pinprick seems to work well for many people.

Q: Do I need star-San?
A: Small vessels can be sterilised with boiling water fresh from the kettle. Bleach solutions can be used too, but you don’t want to leave any bleach residue as it will kill the yeasts immediately.

Q: How do I make something both sweet and carbonated without bottles exploding?
A: Pasteurise in the closed bottle when carbonation is at the desired level. Watch out as heating up high-pressure bottles can be dangerous.

Q: How much headspace?
A: During primary fermentation, don’t fill up to the neck of your vessel. Give it enough exposed surface to release CO2, and leave a few inches from the top for foam/krausen. Especially at low sugar levels (<100g/L) fermentation can get pretty foamy and messy. During secondary fermentation, leave little headspace and surface area to avoid oxidation.

Q: Should I remove yeasts after primary fermentation? When?
A: See https://morewinemaking.com/articles/Sur-lie_aging . If in doubt just remove them within 7 days after fermentation ends (naturally or forced)