■ 🕑 19. 
   Excellent, watched. I notice the guy test 
   ran a "bug" (interesting phrasing) and 
   fermented that further. Reminds me, some
   tutorials I read added the step of putting 
   the yeast in 55°C water... does this speed 
   up the activation? I once made amazake 
   (sweet fermented rice beverage), and at 
   55°C it was done in 12 hours. Very low 
   alcohol due to such a short fermentation 
   time and the usage of koji rather than 
   yeast... or not? 
   
   As of right now, the bubbles have slowed.
   Only sporadic bubbles are seen on the 
   top, and a yeast cake has formed on the
   bottom of the bottle. Could it really be 
   finished so soon? My question at this stage
   is, when do I pop it in the fridge?