Wednesday, September 10, 2008
Vino update
Filtered out the must and moved the liquid to a 5 gal bucket. Added 3 lbs of sugar, some maple syrup, malto-dextrine, fermax yeast nutrient and Lal Vin EC-1118 yeast (Champaign yeast). Capped it off with a proper airlock and now my good fraters and sorors we have fermentation! It began about an hour after I capped it all off.
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1 comment:
I'm stoked!
I put up my idea for a good ritual. I'd love feedback, I know I want to think about it a little more, to see if I can make any more effective or fun.
Let me know whatchu think!
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