Good morrow colonial companions
I have a question regarding the "kill" temperature for wild yeasts, my recipes do not rely on using metabisulphates to kill the unwanted bacteria and yeast but I add hot water directly to the must at the start, allow to cool before using the yeast.
So I simply want to dip a thermometer into the mix to determine if I have killed off everything I need to before fermentation.....
I have a question regarding the "kill" temperature for wild yeasts, my recipes do not rely on using metabisulphates to kill the unwanted bacteria and yeast but I add hot water directly to the must at the start, allow to cool before using the yeast.
So I simply want to dip a thermometer into the mix to determine if I have killed off everything I need to before fermentation.....