Wednesday, September 10, 2008
Filtered out the must and moved the liquid to a 5 gal bucket. Added 3 lbs of sugar, some maple syrup, malto-dextrine, fermax yeast nutrient and Lal Vin EC-1118 yeast (Champaign yeast). Capped it off with a proper airlock and now my good fraters and sorors we have fermentation! It began about an hour after I capped it all off.