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What do we do? We started our primary fermentation of crushed Syrah grapes with skins on at specific gravity of 1.09. After 5 days and violent fizzing at 80 degrees the specific gravity went to 1.010. We missed the ideal of 1.030. When we pressed it we put it in the secondary fermentation...

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Very slow fermenting, starting to smell a little like vinegar. Too late to save? Temp inside and out at 65 degrees. 30 gallons of juice (Pinot Gris and Reisling fresh grape juice) Added 25 Campdon tablets 1st day after crushed, then waited 24 hours added yeast (pasteure champagne) using warm...