lgilmore
Well-Known Member
Just wondering a few things as I am a few days away from first bottling.
1. yeast fermentation processes at a higher temp 74-76, creates a stronger alcohol flavor? How quickly does it go away? Add a week extra in bottles.
2. Cold crashing secondary fermentor in mini fridge. Primary for 1 week, secondary 2 weeks (3 days in mini). Should this also create an extra week? Or one week solves both?
3. Bottling on 10/14 with the goal of drinking thanksgiving week. Is that enough time? 3 weeks prime and secondary combined, then about 4-5 weeks in bottles.
Is a good rule of thumb 6 weeks and everything else is bonus?
1. yeast fermentation processes at a higher temp 74-76, creates a stronger alcohol flavor? How quickly does it go away? Add a week extra in bottles.
2. Cold crashing secondary fermentor in mini fridge. Primary for 1 week, secondary 2 weeks (3 days in mini). Should this also create an extra week? Or one week solves both?
3. Bottling on 10/14 with the goal of drinking thanksgiving week. Is that enough time? 3 weeks prime and secondary combined, then about 4-5 weeks in bottles.
Is a good rule of thumb 6 weeks and everything else is bonus?