This is what I woke up to this morning.......!
The yeast is obviously doing its job well. Also, the bitter aroma it had yesterday has been replaced by a lovely fruity/spicy aroma. If it tastes half as good as it smells, I'll be chuffed :-)
Between all the beer-making shenanigans yesterday, I managed to mince the wheat to add to my banana wine.
It has formed a crust on top of the wine and will need stirring once or twice a day to keep everything moist and get the flavours working. I'll ferment it 'on the pulp' for about a week before straining into a demijohn.
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