Vicky66p
New Member
- Joined
- Nov 13, 2017
- Messages
- 4
- Reaction score
- 3
Ive just restarted my old hobby from years ago and have just made Beetroot wine.
I steeped the beetroot along with a cinnamon quill, cloves, lemon and ginger. Steeped for 4 days and looked in bucket to find it had started fermenting on its own!
I just followed the instructions and added brown sugar. Strained into another bucket and poured a rather thick liquid into the carboy. I then added the yeast and put it under airlock. It started bubbling quite regularly the slowed to a crawl.
It hasnt gone off and theres no rank smell either. Its in a warmish place 65°F.
I dont have a tool to measure sg. Would awakening it by adding more yeast or liquid work? or is it going to be a crawling fermentation!
I steeped the beetroot along with a cinnamon quill, cloves, lemon and ginger. Steeped for 4 days and looked in bucket to find it had started fermenting on its own!
I just followed the instructions and added brown sugar. Strained into another bucket and poured a rather thick liquid into the carboy. I then added the yeast and put it under airlock. It started bubbling quite regularly the slowed to a crawl.
It hasnt gone off and theres no rank smell either. Its in a warmish place 65°F.
I dont have a tool to measure sg. Would awakening it by adding more yeast or liquid work? or is it going to be a crawling fermentation!