I used a pre mix box with dextrose. Followed the instructions and when I added the yeast at 24C, the range was 20-25C. The yeast was really active for the first 3 days and left a ring on the fermenter. When SG was stable for 48 hours I added gelatin as a finings agent and then bottled.
left in a warm room for 2 weeks then cool dark place for 2 weeks and then put one in the fridge and tried it today. The color is orange to red and there aren’t too many bubbles.
cannot decide if it is good or not but it is drinkable.
trying to understand what I did wrong?