Hello. I'm making my first batch of wine. I'm using apple cider from a local orchard. I'm concerned about it fermenting too fast. I started with a PA of 12%. It's been 3 days and the SG is already 1.010. Is this bad? Should I start secondary fermentation?
I have a cold house so I'm using a belt heater. I'm concerned it is fermenting too warm. Actually I'm positive it is. I took another temperature reading and it's 83!!
Is this batch ruined?
Anyone have better luck with belt heaters?
I have a cold house so I'm using a belt heater. I'm concerned it is fermenting too warm. Actually I'm positive it is. I took another temperature reading and it's 83!!
Is this batch ruined?
Anyone have better luck with belt heaters?