This is the first time we’ve tried slowing a first fermentation with refrigeration. We refrigerated the old family because it had fermented for a week and I needed to delay bottling. It has now been fermenting for 10 days, 3 of them in the fridge at 34 degrees. Hopefully our SCOBY family is still alive. We’ll see.
Update: We let this do a 7 day second fermentation in pretty warm temps. We popped one and it seemed very explosive for a plain. Should be interesting!
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