Primary fermentation - Page 2

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Re: Primary fermentation



"Government Shill #2" < wrote in message >
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Nah, in those days my wine-making kit comprised a 5 gallon carboy, an
aquarium heater/stat and a pressure filter, which filtered a gallon in 4
minutes. CWE did a nice Italian white, which was a dead ringer for Asti. In
my stupidity, I didn't realise Asti was a CO2 injection method. I collected
loadsa Asti bottles from restaurants, not realising they weren't tough
enough for secondary. The garage stank for months!!

.



Re: Primary fermentation


wrote:

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Ah! Bummer.

--
Shill #2

To alcohol! The cause of, and solution to, all of life's problems.
 Homer J. Simpson

Re: Primary fermentation


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Where does keeping around a permanent sourdough-starter fall into that
...?

[I used to use my flatmate's starter, which he had been keeping around
for years, and it seemed basically almost as easy as using pre-packaged
yeasts (and drop-dead delicious...)]

-Miles

p.s. sorry for the off-topic ... :)

--
Non-combatant, n. A dead Quaker.

Re: Primary fermentation



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It's very much down to taste. The longer a starter matures, the more intense
is the sourness. You either love it or hate it.



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