Jrlaplante
Junior
Started yeast on Monday, it's bubbling away. Should I be stirring it daily while yeast is working?
It is generally recommended to start stirring 12 hours after pitching. Then 3x a day if you can, especially if you have skins or bulk fruit that wants to float. Submerging the cap not only introduces oxygen into the must but keeps spoilage mechanisms from getting started on a dry cap.Started yeast on Monday, it's bubbling away. Should I be stirring it daily while yeast is working?
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