First of all, sorry for the many questions I'm making, but I really want to make this right, and honey isnt very cheap. I'm a student, and students are poor
Secondly, my question is:
Is it okay to do the second fermentation (and even let it age) in a food-grade bucket? I've seen websites that said it is okay, and others who say specificaly not to use them. I can't get my hands on a 5 gallon glass carboy (dont even know where to find them).
Sorry again, and thank you for your patience!!
Secondly, my question is:
Is it okay to do the second fermentation (and even let it age) in a food-grade bucket? I've seen websites that said it is okay, and others who say specificaly not to use them. I can't get my hands on a 5 gallon glass carboy (dont even know where to find them).
Sorry again, and thank you for your patience!!