Okay the room which I started the fermentation is usually between 23-30°C, but I normally introduce cold water to the basin (about 14°C) to cool the jar every 6 hours.
For the separation, I used muslin cloth to do that because I fermented the puree.
I've started secondary fermentation last night. The current alcohol content is 9%
RE: Post 37- Summary of my week's activities
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