LeBreton
Well-Known Member
Over the past year of being on this board I've noticed a large variation in primary fermentation times so just for kicks I thought it might be fun to get some rough data and set up a poll.
If you cold-crash, feel free to estimate what the time would have been. (ex. started at 1.060, crashed at 1.020 after two weeks, then we can assume it would be approximately three weeks to go dry)
For science's sake, please just include ciders in the common SG range and leave out the applewines and graff etc.
If you cold-crash, feel free to estimate what the time would have been. (ex. started at 1.060, crashed at 1.020 after two weeks, then we can assume it would be approximately three weeks to go dry)
For science's sake, please just include ciders in the common SG range and leave out the applewines and graff etc.
