thanks everyone for the replies... if i only use one packet of yeast for the
23 litre batch should i let it ferment longer in the primary? or should i be
able to tell by the amount of foaming anyways (roughly 5-7 days) thanks
again.

"Daniel_B" > wrote in message
...
> Those American measurements really screw me up too. Is a Canadian teaspoon
> different than the American? How about a cup? A gallon isn't a gallon, ya
> know. At least metric is a worldwide system, even though it's not widely
> used in the US. A gram of this, a litre of that.... at least I know what
to
> add. When there's no clarification as to whether it's 5 gal US or IMP, I
> cringe. And to boot, my glass carboys are 5 gallon, but they must have
come
> from the US, because they also say on the bottom that they are 18.9 litre.
> Buying new Canadian carboys have been on my list of things to do for the
> past 10 years (8.2 years American).
>
> Sorry, got off topic. I tend to ramble sometimes.... 8-)
> When you multipy the "1 gallon" recipes, you're good up to "6 gallons" by
> multiplying everything but the yeast. A single pack of yeast is good for a
> standard 23 litre batch.
>
>
>
> "A.J. Rawls" > wrote in message
> ...
> > On Thu, 26 Feb 2004 05:04:41 -0400, "santos"
> > > wrote:
> >
> >
> > >My second question is that since I have so many grapefruit to use, I am
> > >going to make a 5 gallon (23 liter) batch. Should I simply take the 1
> gal
> > >recipes and multiply by 5? Or is there some other type of adjustment?
> Do I
> > >need to add more yeast, or should i just give it more time to ferment?
> Is
> > >one campden tablet enough for a 5 gallon batch?
> >
> > I would multiply by 6 (I think the recipe is for U. S. gallons) and I
> > would use six campden tablets for a 23 liter batch.
> >
> > Later,
> > A.J.
>
>
>