SB bubbling
The SB looks good. The browning in the must is gone. I am not sure why. I wonder if the CO2 content makes it go away? Or maybe the yeast produces enough SO2?
I added 2 g each carboy of FermaidK. (First half of 1 g/gallon…1/2 /gallon * 4 gallons)
The aromas were extremely citrusy, just like all the SB’s I have made. I just don’t know how to hang on to them at the current strength! Looking good!