Greetings fellow Brewmeisters!! This is the official two week update on the progress of our MGHW061607DBB 1 Brew batch:
First, a few vital statistics:
Storage temp. - 75 degrees (+-2)
Location - countertop next to frig.(original site)
Length of time fermenting - 14 days and counting
Disposition of CO2 - manually released 6-8 times/day
Color and Clarity - dark purple and opaque, unchanged
Yes our Brew is still working quite nicely and the fermentation process seems to still be going strong. I have noticed a distinct aroma of alcohol whenever I release the CO2 and this is indeed a good thing. I am thinking of getting some real wine making yeast to add (with sugar) to the Brew after the initial fermentation is complete in the hopes of augmenting its alcohol content with a second round. Any thoughts on this matter would be appreciated. It may be tricky to do and not introduce outside contaminants. I am not sure how much longer the brew will go but I am in need of corked empties to decant the finished product into. To this end, I have dutifully purchased some cheap domestic wines and am currently removing their contents as quickly as my good sense allows me to. Anyway that is wher things stand this evening. Aloha!!
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