Yeah I don't see how there could be an increase in yeast population if the must isn't being fermented. Perhaps it could run with just foil for a day or two to increase the yeast count then put an airlock on it and let it run.
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Kegged: Cascade/Amarillo IPA, Common Room ESB, Sam Smith Stout, Jamil's Nut Brown
Fermenting: Fullers ESB, Amarillo/Simcoe IPA
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