Recent content by clutch13

i started with a yeast that tolerates up to 18 percent_ the must temp is about 72 degrees. iwill let it go another week. thanks

i fermented my must for 7 days (rasberry from whole pressed fruit) i see that my airlock is still bubbling pretty consistentantly. i checked gravity and it hasnt change alot from when i started. it started at 1.130 and 7 days later it is 1.09. is it just taking longer or did i screw it up