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Barrel Char Wood Products
Shadowbreed said:
Basically I followed all the steps squatchy mentioned. Rehydrate in 43 celsius, added must to it until temperatures matched to within half a celsius, added more fermaid, pitched yeast and stirred like a madman

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Cool, you should be ok. It might take a little while for the yeast to get used to the sugar and alcohol in your must.

I'd the gravity is dropping then you shouldn't worry :)

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Bubbles every 3 seconds today, and 1.068. Still slow but progress at least

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1.058 doing about 10 every 2 days, but at least it's a steady 10 every 2 days at the moment. progress is progress I guess ^^
 
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Barrel Char Wood Products

Viking Brew Vessels - Authentic Drinking Horns

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