jwmaverick
Junior
- Joined
- Mar 15, 2005
- Messages
- 14
- Reaction score
- 0
Making a fruit base and and the specific gravity started at 1.090 in stage 1. It is supposed to drop to 1.040 in 5 or so days. It's been 10 days now and the gravity has only dropped to 1.088. What needs to be done to get to the 1.040? It's almost as if the fermentation did not start after adding the yeast. The temp of the must is within the proper range.