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stone

Mar 30, 2022 6:31 AM CST

Name: stone
near Macon Georgia (USA) (Zone 8a)

UrbanWild said: But that difference in potential colonization is pretty much the cool down period.

Surprisingly...
When I heated the fruit... it took a couple weeks before I started hearing the co2 escaping.
I thought I "ruined" the batch... I was used to the sound after a couple days.
I relied on the natural wild yeasts to produce the wine.
Really made a lot of difference... Heating the mix.
Seriously, a side by side comparison here...

No buts....

Please visit my garden!

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