LoneTreeFarms
Well-Known Member
okay i started a blackberry wine on wednesday night pitched the yeast thursday, did the whole shake up till saturday at noon, when i was leaving for the day. rather than leave it out and not be able to punch the cap down for the next day and half i tossed it in the fridge till sunday night when i got home, then i sat it back out to warm up.
is this a fine practice? should i airlock the thing now? add yeast nutrient? continue punching the cap down for 2 days( to equal the 5 i was supposed to do) what should i have done?
is this a fine practice? should i airlock the thing now? add yeast nutrient? continue punching the cap down for 2 days( to equal the 5 i was supposed to do) what should i have done?