Ambient Temp: 76°, Must Temp: 67°. I don’t remember the must being so cool he last time. But the brix is still dropping, so fermentation hasn’t stopped. And it still smells great!
Ambient Temp: 76°, Must Temp: 67°. I don’t remember the must being so cool he last time. But the brix is still dropping, so fermentation hasn’t stopped. And it still smells great!
