Originally posted by brewnut
As to fermentation temperatures:
Don't get too caught up in trying to control temps, I think It's more important that the temperature is stable, but the temp ranges you have quoted are just fine, inside those ranges should be fine. We dont get the really high temps here, but if we get a cold snap then a brew belt will help.
Give the plum wine more time, plum is notoriously slow to clear, make sure it is properly de-gassed, top it up properly and let it sit....I have some that has been clearing very slowly for weeks and weeks now, I would much rather let it clear on its own than add chemicals. My next batch of Plum will have much more pectolase (pectic enzyme) added.
regards
Bob
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