Hey everyone, just a quick question...
My strawberry Merlot has been "clearing" for a week now, last stage of the instructions. We are having a heat wave here and its temp is about 26 - 27 celcius (79 - 81 F), I know this is bad for yeast, but when it is clearing and yeast isnt a factor does this matter that much, should I try to cool it down?
Thanks!
My strawberry Merlot has been "clearing" for a week now, last stage of the instructions. We are having a heat wave here and its temp is about 26 - 27 celcius (79 - 81 F), I know this is bad for yeast, but when it is clearing and yeast isnt a factor does this matter that much, should I try to cool it down?
Thanks!