One note on 212, It likes to be well fed. I suggest a 3 dose approach (once prior to pitching yeast, one 1/2 through fermentation when your brix is down to about 12%, and one at the tail end of fermentation (when brix is down to about 1 to 2%)
I was wondering the same thing. I have Super Ferment. My plan was to use 6 grams total, 3 grams at start of fermentation and another 3 grams when brix got to about 14. Any thoughts?
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