Came out not bad. But the starting temperature was a little high and it has a slight tangy flavour.
I’m trying to find a way to better control the fermentation temperature on the cheap. Any tips appreciated!
One question I do have… After leaving in the bottles for a couple of weeks I’ve noticed a white residue is settling on the bottom of the bottle. Is this normal? (Pic of sediment in comments)
Sediment pic (the bottle had been on its side):
It’s still a bit hard to see but yeah, I think this is probably just yeast floating down.