(original post late translation in English of October 19, 2010)
Yes! Yes! Yes! Finally, the two barrels that tore Graciano (took 6 days unemployed) have begun to ferment today! Look at the picture you can see the bubbles of CO2 (or I think so!)
marc Graciano and Bubbles CO2 addition
paying much attention and love, what we did to make it boot was:
1) Remove the barrels in the sun during the day, and put them in the cellar overnight
2) Add 1 liter of our Airen was already in the process of fermentation and therefore active yeast with enough natural
marc Graciano More and More Bubbles
marc Graciano and our Bazuque
And that's all. I'm happy:)
(Translated by Ignacio Segovia )
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