Just Chilling

In 2015 #bucketwine grew up.  We went from 20L buckets and glass demijohns to half tonne Nally bins and stainless steel barrels.  The thing with larger sized ferments is that they get warmer.  So in lo-fi style we use frozen bottles of water tossed into the ferment to take the edge off the ferment at the peak of it’s activity.