"George.com" wrote in
:

I checked the gravity this afternoon &b this evening. The 2
wild/cultured yeast batches were about 1.40 and the wild yeast
about the same. That should be enough sugar to continue the
fermentation for a wee while. The wild yeast batch has started
bubbling away today quite quickly. I will monitor its progress
over the next few days. One jug of wild/cultured yeast has
started fermenting again after I pitched in some extra yeast,
the other jug has not gotten started yet. The jug of sulphited &
cultured yeast has not started fermenting yet but I only yeasted
last night. Given the gravity, the problem may have been with
the yeast.

what are your fermenting temperatures?

I should have checked the gravity on the sunday but only buying
a hydrometer on Monday kind of made that difficult. On well.
Maybe the 'close enough' rule of thumb is a little bit arbitary
eh.

i hope you bought more than *one* hydrometer. they break very
easily & usually exactly when you really *need* one. we have at
least 4, 2 in the brewery & 2 in the saphouse (although there may
only be one in the saphouse because we broke one again recently...)
i'd better do an inventory. sap's runnin'!
lee maple beer!