OK the wife and I are playing around with <1 gal recipes using juice concentrate, using various yeasts and additives.
Anyway she left the cap on a fermenting bottle last night before putting on the ghetto airlock(balloon). Needless to say it was blown up like a football this morning! We lucky we didn't have a mess to clean up. Seems to be fermenting happily now.
My question is, will the 12 hours of pressure have any adverse effects on the fermenting or taste etc...
Ghetto airlock:
Anyway she left the cap on a fermenting bottle last night before putting on the ghetto airlock(balloon). Needless to say it was blown up like a football this morning! We lucky we didn't have a mess to clean up. Seems to be fermenting happily now.
My question is, will the 12 hours of pressure have any adverse effects on the fermenting or taste etc...
Ghetto airlock: