This sounds awesome. Were you somehow able to pasteurise them in place (i.e. in the fermentation vessels) or did this involve transferring them to carboys or similiar for secondary?
I transferred to two 5L glass carboys so that i could leave the lees behind and then i sat them in an esky of water with a portable sous vide machine attached to the side :)
This sounds awesome. Were you somehow able to pasteurise them in place (i.e. in the fermentation vessels) or did this involve transferring them to carboys or similiar for secondary?
I transferred to two 5L glass carboys so that i could leave the lees behind and then i sat them in an esky of water with a portable sous vide machine attached to the side :)