Thanks Brewer-again, for the birthday wishes and the advice. I did take it fairly easy with the home brew last night, as the parnisp I was going to decant wasn't ready. Shared some Pear instead and it was only about 9-10%, so not much harm done, but had a good nights sleep!
I had considered temperature as a factor, but we have an East facing kitchen window which gets very little sun as it is shaded by the bathroom extension after about 9am, and the airing cupboard houses a very well insulated immersion, which has a variant temperature of 22-18 degC, so I don't think that affects it.
I put the demijohns in the airing cupboard because they were going really slowly on the kitchen floor (behind the door, where the blackberry raced away in the Autumn, and things were doing fine until the weather got colder).
It seems strange to me that the 2 litre plastic bottle by the window has worked quickest, The only difference being the container/ situation.
There may be a variation in the amount of sugar in the last bit out of the fermenting bin, but I dont know if that would make the yeast work quicker?
I have noticed this phenomenon for a while now with other brews, but only really logged it the other night when I wanted to bottle my parsnip and the plastic one was ready, while the demijohn will need another 2-3 weeks.
The Yeast I started with was Youngs superwine yeast compound which I got from Wilkinsons, which I've used for all by brews.
I'll be interested to read your thoughts.
__________________ Regards, Jane What sane person could live in this world and not be crazy? The creative adult is the child who has survived.
Ursula LeGuin http://www.etribes.com/madderbat |