blueberry wine seems slow to ferment , started at 1.115 sg7 days ago , now 1.080 is this fine or should i add a yeast mixture , if so what? Here's the recipe I used:
20 lbs blueberries
3 lb can of oregon blueberry puree
10 lbs sugar
2 1/2 tsp pectic enzyme
7 1/2 tsp acid blend
2 1/2 tsp yeast energizer
1/4 tsp metabisulfate
waited one day added red star champagne yeast been stiring daily
thanks
20 lbs blueberries
3 lb can of oregon blueberry puree
10 lbs sugar
2 1/2 tsp pectic enzyme
7 1/2 tsp acid blend
2 1/2 tsp yeast energizer
1/4 tsp metabisulfate
waited one day added red star champagne yeast been stiring daily
thanks