I bought three pails of Zinfandel- special body grape juice two weeks ago and the fermentation seems to have stopped. I have been constintently at 1.002 for a couple of days. Ideally it would be a fair bit dryer than it tastes right now and I would like to add yeast nutrient to restart the fermention, the only question is how much should I add?
Starting specific gravity 1.105
Starting specific gravity 1.105