How's the brew coming along?
You've prompted me to start wine making again, I'll start with a few kits to get back into the swing, then do some fruit. Spiced beetroot, and a nice rhubarb one were 2 of my successes.
(Bear Pookie The Frankly Challenged. Halloween is coming to town., Wed 4 Apr 2012, 11:49, 1 reply, 14 years ago)

It's too slow, at the current rate it'll be fermenting for 2 weeks
And I want to drink it quicker so I'm trying to get it into the optimum temperature.
(PsychoChomp, Wed 4 Apr 2012, 11:57, Reply)

you'll bollocks up the fermentaion if you aren't careful.

( the mighty badger Aphrodite, on a bar stool, by your side, Wed 4 Apr 2012, 11:59, Reply)

He's right,
as long as it doesn't actually stop fermenting, it'll be fine.
(Bear Pookie The Frankly Challenged. Halloween is coming to town., Wed 4 Apr 2012, 12:00, Reply)

If you kick if off too much you might affect the metabolic route
if it goes too aerobic you'll use up all the sugar and produce too little alcohol.
( the mighty badger Aphrodite, on a bar stool, by your side, Wed 4 Apr 2012, 12:02, Reply)

I know, that's why I'm aiming for passive heating at the moment.
Stupid weather dropping my house temp 3C since Friday.
(PsychoChomp, Wed 4 Apr 2012, 12:01, Reply)