Hi,
I am a newbie and am currently due to start making my first 6 bottle batch of wine. I'm making wine from canned fruit and its juice.
I have bought this book http://www.amazon.co.uk/Traditional-...AF8N0RZA98Z1HX which advises me to use a bin for mashing/fermenting.
However the bin it advises to buy is one which doesnt have a fermentation lock?
It says to add the sugar, water, yeast etc and then cover with polyprophene and seal it with an air tight lid and allow it vigourously ferment for 4 days, stirring daily.
Surely if the mush is vigourously fermenting the CO2 will need to escape somewhere? I dont want the bin to explode obviously!
Thanks in advance for any replies.
Simon.
I am a newbie and am currently due to start making my first 6 bottle batch of wine. I'm making wine from canned fruit and its juice.
I have bought this book http://www.amazon.co.uk/Traditional-...AF8N0RZA98Z1HX which advises me to use a bin for mashing/fermenting.
However the bin it advises to buy is one which doesnt have a fermentation lock?
It says to add the sugar, water, yeast etc and then cover with polyprophene and seal it with an air tight lid and allow it vigourously ferment for 4 days, stirring daily.
Surely if the mush is vigourously fermenting the CO2 will need to escape somewhere? I dont want the bin to explode obviously!
Thanks in advance for any replies.
Simon.
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