Physiological ripeness?

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Re: Physiological ripeness?

Postby Thomas » Mon Oct 06, 2008 5:16 pm

220 ml!

Might ferment in fifteen minutes ;)
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Re: Physiological ripeness?

Postby Anders Källberg » Mon Oct 06, 2008 6:07 pm

Thomas wrote:220 ml!

Might ferment in fifteen minutes ;)

I have in fact fermented 750 ml of apple juice before without problems. This minute amount might present more problems, though. We'll see...
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