Not much new to report. One of the plum carboys did get a pretty bad case of yeast. It took longer for those two to start bubbling than the rest, but once fermentation started in earnest the yeast kind of stopped in its tracks, presumably because of all the CO2. I scooped off the top couple of inches of mash, sprinkled some salt on top, and put the lid back on. I've since capped off all 8 carboys, and I've been shaking them every few days in the hopes of continually disturbing the surface and preventing yeast from getting a foothold. So far so good, no more yeast on any of them. I've also been burping them once or twice a day, they smell *delicious*.
I inadvertently did a little experiment with the yellow 7 pot carboys. I screwed up and put 2x the garlic in the first one, so for the other two I used the normal amount of garlic in one and no garlic in the other. The plan is to mix them all together when I cook them so it works out. I noticed the one with 2x garlic took longer to start bubbling than the one with normal garlic, which took longer than the one with no garlic. I've always heard that garlic inhibits fermentation, and from what I've seen it's totally true. Once they got going they seemed to ferment as well as the others, the onset was just delayed. It'll be interesting to see if there's any difference in the final ph among those 3. I predict there won't be.
Plum and white 7 pot on top, two yellow 7 pots and superhot on bottom.
"Regular", plum, and another yellow 7 pot.
Finally got around to taking down the plants.
Here's the new label I've been working on. It's basically the same as last year but I muted the background in the center a bit, changed the color of the banner, new font, darkened up the badger, etc. I wanted to start from scratch and do something completely different, but sadly I was born without any creativity. I'm also colorblind and don't really understand CMYK, so any design suggestions are appreciated, lol.
I think the seed pile is about as dry as it's going to get. I'm going to put them in a closet with a bucket of damp-rid to suck out the last of the moisture, then into the leftover carboy. It has an air-tight lid so they should stay pretty dry in there. I'll probably be making another post shortly after thanksgiving about that.