1939 Barklay Perkins Sparkling Beer
After 5 days of airlock activity at 14°, it slowed and stopped, suggesting the primary phase of fermentation was well over and it was nearing the end and it was diactyl rest time. So the fermenting fridge was set to 18° and left. The airlock started to show activity when I checked again, by which time it has reached 16.5° but had stopped a day later, so I'm hoping this was dissolved CO2 escaping not fermentation starting again as it had stalled.
WOW Wines
Both appeared to have finished fermenting and are slowly clearing. I need to get some finings as mine are out of date, then I'll rack them for clearing.
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