Wineleader wrote:Hi guys thanks for the thread.
I have an broken fridge that I hope to use for femmenting.
It seems I have a number of options to keep the ferment warm in the fridge.
We can have very cold days and nights any time during the year.
My question relates to the ferment itself in the fridge.
Yeast needs oxygen to ferment out completely while at the same time releasing Co2 so what stops the ferment going belly up when the fridge door is closed.
I searched the site and can't see this being addressed in any threads.
How do you address this?
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