I started the WE Sav. Blanc 12 days ago. The SG moved very little as of day 5. Unfortunately, I'm out of town until Friday. Are there any issues with fermenting that long? I will be able to switch to the carboy Saturday if the SG is good then.
Before I left the smell was more robust, so I think the yeast didn't start doing it's thing until after day 5. The temp in the basement was on the cool side whcih may have delayed the yeasttaking effect. Thoughts?
I started a Raspberry in Oct. in my basement just when it started
getting cool and while it was in the secondary it became real cold. I
let it go without heat and it stayed barely fermenting until Dec. when
it was so cold that I had to put a brew belt on it to finish it. I dont
recommend doing this though because Ive heard that some kits are really
hard to get going again even with a starter. Just wanted to let you
know that fermentation could take months at cooler temps and some
prefer this slower ferm but it is riskier!
Linear Mode
