WildBill
Member
- Joined
- Oct 23, 2011
- Messages
- 73
- Reaction score
- 9
I have a spiced apple that has been stuck at 1.02 for 2 weeks. It is a 2 gallon batch and I racked into 1 gallon jugs at 1.03. This started out at 1.13 with red star champagne yeast. I have done a ton of searching stuck fermentation on here and I think I could get it started again but I think if it would stabilize now I wouldn't need to back sweeten. It tastes pretty good where it is for month old wine anyway. What would you all do?