So Fermentation is going well on my first kit. The Vineco Atmosphere Amarone.
I'm on day 4 and its still bubbling away a lot.
I'm Stirring twice a day as you all recommended which it great, nice to see the must as it progresses.
There is quite a strong smell, its not bad and doesn't smell of sulphur, it started of just smelling on fruity bread yeast, and has just intensified as the fermentation peaks, Is this normal?
My main question is when should I stop stirring twice a day? I'm following the kits instructions (apart from the stirring, as they say not to stir) and all being well and the target SG is reached I will rack to secondary on day 10.
Should I continue to stir twice a day through the whole of primary fermentation or stop stirring when the super active fermentation slows down?
many thanks in advance
I'm on day 4 and its still bubbling away a lot.
I'm Stirring twice a day as you all recommended which it great, nice to see the must as it progresses.
There is quite a strong smell, its not bad and doesn't smell of sulphur, it started of just smelling on fruity bread yeast, and has just intensified as the fermentation peaks, Is this normal?
My main question is when should I stop stirring twice a day? I'm following the kits instructions (apart from the stirring, as they say not to stir) and all being well and the target SG is reached I will rack to secondary on day 10.
Should I continue to stir twice a day through the whole of primary fermentation or stop stirring when the super active fermentation slows down?
many thanks in advance