DistillingJim
Well-Known Member
Had my first go at making some perique last week. Got a metal sugar container and used some c-clamps to put some well moistened burley under pressure with a jam lid. All was covered with liquid and a few bubbles were coming out of the exposed area at the side. All looked fine when I left it but when I returned today I found that the gap around the sides became exposed to air and most of the fluid had evaporated which led to mold growth. I'm assuming this is unsalvagable and intend to ditch it and try again.
Do you guys tend to top up the water level to keep it all submerged or did I do something else wrong?
Do you guys tend to top up the water level to keep it all submerged or did I do something else wrong?