06:30
Steady, lazy, medium sized gas bubbles still making their way up the necks of the carboys. No hurry, nothing frantic, no movement of the airlocks.
Thought I would take a look at free SO2, and true to what the man said about the EC-1118 yeast, it created a bunch of SO2. I wasn't careful in my measurement and will go back, but the untreated wine is between 20 and 30 ppm.
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