Usually the only time I can smell it is when my nose is right above the airlock, sometimes when I walk into the room if the air is still after a few days but that's very subtle. The smell is a pleasant smell that for me has a sweet clean air/ozone smell which sounds a little weird but over all its just subtle smell of the good drink your making.
Generally when the bubbling stops for the most part sense that's when CO2 is done being produced from the active fermentation the better way is using a hydrometer and seeing when it reads the gravity of water, so about 1.000. But the other side of it is how long its left for the 'aging' process.
From Seinfeld: "Hi, I'm George, I'm unemployed and I live at home with my parents."
Woman: "Well, Hi."
Have you thought about setting up a company that manufactures Redwine , cider beers etc in Africa. There is a market here in Nigeria
I have not, but that’s something to think about!
Does it smells during the fermentation?
Usually the only time I can smell it is when my nose is right above the airlock, sometimes when I walk into the room if the air is still after a few days but that's very subtle. The smell is a pleasant smell that for me has a sweet clean air/ozone smell which sounds a little weird but over all its just subtle smell of the good drink your making.
@@SeaShroom950 awesome very much appreciated tho thank you. I will try it soon.
How do you know if it's done fermenting?
Generally when the bubbling stops for the most part sense that's when CO2 is done being produced from the active fermentation the better way is using a hydrometer and seeing when it reads the gravity of water, so about 1.000. But the other side of it is how long its left for the 'aging' process.
😆😅 You 2 are funny! Thanks for the laughs and keeping it real😁
Any time!
Say What? Part 2? Where? That's disappointing
Can I had some sugar to this?
You can but only in a controlled, precise way. Check out part two where we talk a bit about sweetening.