ive both kegged and bottled some cider and beer. Its sat in my spare room at the minute with the intention of leaving it to secondary ferment, but, my question is........ how do i know if it is doing or not?
I bottled a belgian ale that was fermenting at 25oC with a fishtank heater, now its in bottles its sat in an ambient air temp of around 18 to 19oC.
Will it be fermenting in the bottles still? i do hope so !!
My other is a kegged cider which is sat in the same room in a budget barrel.
Anything I can do or observe to check if its all goin to plan? Hate to get 3 months down the line to find its all flat !!!!
help !
