I racked Batch 2 today. I put it into the bucket below, cleaned out the carboy, and then put all the contents back in the carboy.
I used a non-food grade bucket, which is technically a "no-no." But it was literally in there for only 10 minutes. (My general rule is that if its in there less than a day, I don't really care about the plastic.).
I took a quick taste -- it was STRONG, but otherwise tasting good!
I am a little perturbed the color is still so dark, but apparently this is normal. I was also a little concerned because after 11 days it was still fermenting very heavily. (This was the batch where I put in two pounds of sugar for three gallons, so maybe this is alright).
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