At 7pm on Sunday I innoculated the 18 gallons or so of Barbera with 16g of Lalemand VRB yeast suspended in 200ml of water and with 20g of GoFerm. As of this morning at 7:30 the fermentation had started and I could year the familiar snap crackle and pop's of the sugar being turned into alcohol. The cap is also starting to harden. I'll wait a few more hours before my first punch down.
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