GreenEnvy22
Senior Member
Hi all,
I have 50L of Muscat going. This is from grapes in our backyard.
I pressed on Saturday, added yeast sunday afternoon. This was put into a 20 gallon Brute bin with a t-shirt stretched over top.
Monday just a light bit of foaming.
Today in the morning the foam had risen all the way up and touched the t-shirt. Way too much foam to check the SG.
I swapped the t-shirt for the brute lid and put some weight on it to keep bugs out.
Tonight I checked and still really foamy, but not as high as before. I still can't check SG, but did test temperature. It's at 28.5 C, so like 83 F.
I'm worried this is too hot. What's my best way to cool this down? Usually I ferment in 7 gallon pails but this thing is too big and heavy to lift.
Yeast was L1B-1122, original SG was 1080.
Interestingly the foam is like when you get an espresso, can make patterns in it. See photo
I have 50L of Muscat going. This is from grapes in our backyard.
I pressed on Saturday, added yeast sunday afternoon. This was put into a 20 gallon Brute bin with a t-shirt stretched over top.
Monday just a light bit of foaming.
Today in the morning the foam had risen all the way up and touched the t-shirt. Way too much foam to check the SG.
I swapped the t-shirt for the brute lid and put some weight on it to keep bugs out.
Tonight I checked and still really foamy, but not as high as before. I still can't check SG, but did test temperature. It's at 28.5 C, so like 83 F.
I'm worried this is too hot. What's my best way to cool this down? Usually I ferment in 7 gallon pails but this thing is too big and heavy to lift.
Yeast was L1B-1122, original SG was 1080.
Interestingly the foam is like when you get an espresso, can make patterns in it. See photo