My blueberry wine has quit working with a sg of 1.050. Temp of wine is 78 degrees. Should I add another pack of yeast or should I add fermax yeast nutrient ? I used red star cote des blancs.
How long should I leave the fruit in the must of my 6 1/2 gallon primary fermenter. I have done it several different times. Just wondering what a good rule of thumb would be.
