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
immediately.
Joe
> 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?
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