The rakia I am making was going very well, but over the last tow days it had stopped fermenting and I couldn’t understand why. It was only when someone told me that in the morning when I am there the barrel is not in the sun, but by midday when I have long gone the sun rises and hits the barrel. It is then too hot for the yeast, which dies. So now I have put it inside under cover and see whether is starts fermenting again. Why didn’t people tell me this before it was too late? 240 litres of hard earned sliva (plum) could now have gone to waste!
Slow Cooker Farina (Cream of Wheat)
5 days ago