CodeEast

I have tried fresh (as in finished brewing days before) Nama Genshu. Its too explosive for my tastes when its that effervescent. Placed in a fridge ongoing fermentation in the bottle should be slowed and eventually suspended, relative to the fridge temperature and remaining sugars. However I am unsure how long this could take. My thinking is it should be refrigerated for around a month to settle it down, assuming very minimal storage at room temperature prior to that, but I would welcome other opinions.

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