Well, I knew it may happen and everyone told me it might! I am going to try this cranberry again most likely, or a blueberry. I need to both monitor the PA levels better, punch down the must and use a bigger fermenter for my batch. I did get some practice fiddling with regulating the temperature in the fermentation chamber. I also got a chance to mess with the hydrometer and the vinometer, which was very useful. I will be much better off this time!
I am setting up a computer and wireless network for my own purposes, which will also have a network-enabled temperature and humidity gauge set up to alert me if the temp drops in that chamber.
Where can I get those primary fermenters cheap? :)
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