Hi all. I'll be visiting the folks for a couple of weeks over Christmas, and was thinking of setting off a 5-gal traditional or possibly a red pyment going off while I'm there and leaving it.
I'll be around to manage the first 10 days or so of the ferment, but after that it'll probably be another 3-months - tho this is a up in the air too - till I'm back and can rack it. Is this fine? I was thinking to use KV1-1116.
If nothing else tho, it hardwires patience into the process and my room's liable to be a fairly constant 15-20C temp.
I'll be around to manage the first 10 days or so of the ferment, but after that it'll probably be another 3-months - tho this is a up in the air too - till I'm back and can rack it. Is this fine? I was thinking to use KV1-1116.
If nothing else tho, it hardwires patience into the process and my room's liable to be a fairly constant 15-20C temp.