Thank you for your help!
1) I think lowering the starting specific gravity on the next batch would be a good idea. This batch started at 1.12. The previous successful batch started at 1.11. If I recall correctly from literature I've read, I think the yeast gets overly stressed by sugar at above...
I have been working on this budget wine recipe that has a very peculiar problem in some batches. I have attached the recipe in the form of a pdf file. Its just a basic wine made from grape juice from the store. I make sure to get the kind with no high fructose corn syrup or preservatives because...
