- Joined
- Jul 30, 2019
- Messages
- 6,860
- Reaction score
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- Location
- Herefordshire/shropshire
- Hive Type
- National
- Number of Hives
- 50+
True thanksI stop when it's done. Once the gravity stays steady over a few days then you should be good.
I racked it at 1.008 and it stayed at that. I like to leave things in bulk as long as possible before bottling as it gives a more consistent product.
I think yeast types are a bit subjective. Apart from the specialist ale yeasts I guess. You can make wine with bread yeast if you want.