My original brix reading was 17.2. I added enough sugar to bring the brix to 20. After I added the sugar the reading was 18.2 but I thought it was increase as the undissolved sugar dissolved. This morning the reading was 18.1 but even though fermentation started I doubt I could have had the...
I am make white grape wine and I added cane sugar to bump up the brix
Unfortunately I did not dissolve all the sugar and there is a slurry of sugar on the bottom of the fermenter. The fermentation is going strong but I'm concerned the yeast will not get the undissolved sugar.
Should I...
