Harry Bloomfield
Regular.
- Joined
- Oct 29, 2019
- Messages
- 238
- Reaction score
- 47
I'm paying much more attention to the process, as this is the first return to wine and brewing in 25 years. I noticed my wine 5 gall. seemed to take a rest in its fermentation mid process, then today my stout did exactly the same - as indicated by the airlock. Both have/are carefully temperature controlled to within 0.5 deg C, the wine at 22C and the stout at 19C. The fermenting pause was most evident in the stout this morning, at 4 days into the suggested 7 days. It was bubbling happily at 9:00 at 10:00 it had stopped completely. At around 11:00 it had restarted and was back to a steady bubbling..
