I have to say, it is going through my mind. I just wonder what the risk of infection might be, and whether it’s taking the chance.
To stir or not to stir?
- Thread starter Polcho
- Start date
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That is the worry, I still think I personally would stir, but I'd wash, sanitise, sterilise, sanitise and sterilise EVERYTHING that got near the open fermenter and have it open for a short a time as possible. Still a risk though!
Wine in a week that doesn't dissolve tooth enamel or kidney failure! My gosh, please don't tell the wife 
It’s an interesting concept isn’t it. I can’t see it being drinkable in a week, but I’ve never done a kit before.
Mind you, I was surprised in terms of the content.
I expected all sorts of bits and bobs, not sure what, but it’s just a gallon of juice, yeast, Chitosan and stabiliser.
Anyway, let’s see!
Mind you, I was surprised in terms of the content.
I expected all sorts of bits and bobs, not sure what, but it’s just a gallon of juice, yeast, Chitosan and stabiliser.
Anyway, let’s see!
buddsy
Regular.
Well I guess wine should be simple. Grapes, water and the french farmer to work a bit of magic and that was that
buddsy
Do you get the French farmer in the kit or just a string of onions and a beret?
Just the farmer and the onions, is there supposed to be a beret?
Je me sais pas
Im fairly certain the regular application of heat by the fermenter will cause convection currents which will help to get everything mixed. I know from the characteristics of the heating/cooling overshoots of my GF30 that both create significant convection in the wort (or must).
Stevieboy
Landlord.
texte prédictive
The man who invented predictive text has just died.
May he rust in ****.
