whynot
Wine & Scotch
- Joined
- Dec 27, 2013
- Messages
- 120
- Reaction score
- 22
I've got a key lime fermenting, I was out of town a while and I think it stalled out.. it was 1.020 on the 14th and today 1.012, so it's still going down but slowly.. I'm going to back sweeten anyway, wondering if I just rack it now and clear it, it should stop fermenting and I won't have to backsweeten.
I've read you can do this, but wanted to get some input, as I've always ferm to dry...
I've read you can do this, but wanted to get some input, as I've always ferm to dry...