My first year Marquette, Frontenac and DeChaunac must has lost it's cap and has slowed or stopped fermentation. Should I go ahead and press and then deal with restarting in carboys if needed or leave in the fermtatation containers?
Time to press?
- Thread starter Rfowles
- Start date
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is the fermentation completer per hydrometer? some fermentation will take affect in carboy after pressing as you will have added oxygen to yeast to keep going.
