 Rank: Junior Member Groups: Registered
Joined: 2/7/2014(UTC)
Posts: 15
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I was going to clean out some jars of jelly that I got from my Moms after she passed away. The jelly was a few years old, darker than usual but still tasted good. Most of it was preserves or blackberry jam. Instead of dumping it, I put it in one of my fermentors, added water and yeast and set it in the closet. It has been in the jug for 6 days and all that it has done since day one is a slow fizz. I have a proof hydrometer but no mash hydrometer. How do I know if it is ready?
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 Rank: Advanced Member Groups: Registered
Joined: 10/12/2012(UTC) Posts: 463   Was thanked: 3 time(s) in 3 post(s)
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Not a lot of info to go on. I'm not sure what you will get from that wash but when it stops fizzing it's done.
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Rank: Senior Member Groups: Registered
Joined: 1/12/2012(UTC)
Posts: 804
Was thanked: 5 time(s) in 5 post(s)
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"+1 hokey
5brothers, you're flying blind. Get a hydrometer.
If you still have a ""slow fizz"" it's probably still working. Certain yeast strains are like that -- you won't see much/any foaming. Sso just let it do its thing. In the meantime, visit your"
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