Punched the fruit cap tonight at around 6:00PM. Measured the SG @ 1.018, pH @ 3.5, Temperature @ 63F.
The taste is rough and young. There is a bit of an off medicinal flavor... hopefully this will drop out with the yeast when they go dormant. At this rate the bulk of the fermentation should be over in the next 3-4 days. Then I'll let it clear out for a week or two and rack it off the bulk lees.
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