I checked the temperature of my must tonight and it was 80 degrees. My roomate didn't realize temp is very important during this stage and turned the A/C off today. I have the A/C on now. The must has been in fermentation since Sunday. It smells very "yeastie". I hope that is a good sign.
I have the lid on and a towel over the grommet hole on the lid. The instructions with the wine kit said this was ok. But the instructions that George sent said you could also clamp the lid on the bucket and use the airlock. Should I clamp the lid on and use the airlock?
Or scrap the whole thing and start over???
I need advice, I think! uavwmn
I have the lid on and a towel over the grommet hole on the lid. The instructions with the wine kit said this was ok. But the instructions that George sent said you could also clamp the lid on the bucket and use the airlock. Should I clamp the lid on and use the airlock?
Or scrap the whole thing and start over???