Mike has been stirring the Chard several times a day and checking on the fermentation. All barrels are fermenting well. He reported a good amount of foam at first, and now just lots of tiny bubbles.
We checked the SG and Brix tonight. Looks like we're about 1/2 way there (started at 25.25).
Hungarian: 30SG/12 Brix
American: 46SG/13 Brix
Stainless: 50SG/14 Brix
French: 40SG/10 Brix
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment