THERMOMETER STRIP

The ‘Make Your Own’ easy to read thermometer strip should be attached somewhere easily readable to the side of your fermenting bucket (dry that area first before sticking). The stick on thermometer is an easy way to check that your fermentation is at the correct temperature with easy read figures ranging from 10 – 40C, the colour indicator changes quickly to reflect changing temperatures.

How temperature will affect quality and fermentation time? Between 20-25C – Is best for quality, be careful to maintain this temperature day and NIGHT because a constant temperature is always best.

Between 15-20C – Is absolutely perfect for quality but will extend the fermentation time by approximately 1 week. Always make sure your drink tastes dry before continuing to bottle.

Between 25-30C – Is a little too hot for the yeast causing it to produce some off flavour and aroma. Fermentation will definitely be complete in 7 days for wine and cider and likely 10 days for Beers. Always make sure your drink tastes dry before continuing to bottle.

Above 30C – The yeast will be killed leading to a stuck fermentation and your alcohol being ruined (so no airing cupboards or heater trays!)