Have had a batch of Jaom fermenting for about two weeks. I didn't measure the sg, but it had stopped fermenting yesterday. When I tasted it it was very dry and really hot, so I decided to rack it off the lees and transfer it to a clean carboy with another 2 lbs of honey. I know the recipes says to leave it alone, but it would have been undrinkable. Anyway, there hasn't been any new activity. How long should I leave it until I bottle it?
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