RegionRat
Senior Member
- Joined
- Nov 15, 2012
- Messages
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- 151
I have 5 gal Chocolate Cherry wine I stated. Ferment was going great till I racked to secondary. I racked at 1.016. It the stopped fermenting. I followed Jack Keller's method and pitched yeast in 1/2c must with 1/2c warm water along with nutrient in a 1quart ball jar. When I got a good ferment going I poured the mixture into the secondary and it restarted only to stop at 1.010.
That is where it sits now.
I was wondering if the coco power in the must would change the sg readings. Making it still read that there is suger in the mix but there really is not.
RR
That is where it sits now.
I was wondering if the coco power in the must would change the sg readings. Making it still read that there is suger in the mix but there really is not.
RR