I started a Apple, Grape, Raspberry using concentrate 2-15 using Lavin 71B-1122 at 62F as a experment. SG 2-29 1030, SG 3-6 1010 and racked into secondary. Today is still bubbling at the rate of one per 30 sec. I decided to try this after listening to Wine Radio and a few award winning wines were ferminted this way. Am I crazy, disadvantages/advantages
thoughts please. Thanks Tomy
thoughts please. Thanks Tomy