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Old 02-11-2006, 10:36 PM posted to rec.crafts.winemaking
Joe Sallustio Joe Sallustio is offline
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Default ferment stuck solid...seeking advice suggestions

To be honest it would be best to limit exposure to air or refrigerate
the remaining must. That's why I would do whatever i was going to do


when you do the doubling of the starter, do you have to keep
racking the remaining stuck must into smaller containers to prevent air
exposure or is it okay to leave the carboy untopped for the 1-2 days
this'll take?