We have this WineExpert kit, as typical the directions seem a bit generic. I am wondering what your thoughts are regarding the ideal fermentation temperature.
In case it makes any difference, our plans are to start it this week, bulk age in secondary for several months, bottle in the fall, and consume towards the beginning of 2014.
If you have any other tips of how to make the best with equipment: We have a typical brewing setup, O2 equipment, and fermentation chamber.
Thanks!
In case it makes any difference, our plans are to start it this week, bulk age in secondary for several months, bottle in the fall, and consume towards the beginning of 2014.
If you have any other tips of how to make the best with equipment: We have a typical brewing setup, O2 equipment, and fermentation chamber.
Thanks!