1st Thanks to all those that helped me with my rubber smell..
With that said, my SP is finally down to 1.048. Low enough to add the last bottle of juice and additional nutrients, which I did. And at this rate and with the additional lemon juice, I think it's going to be another 2 to 3 weeks to ferment down to 1.000.
Where's the CO2? I hadn't stirred in the last couple days, but the last couple times before, I noticed fewer and fewer bubbles when I stirred. Tonight, after adding the rest of the ingredients, I stirred... stirred, and stirred... and there were almost no bubbles. What does this mean?
Since I added the final ingredients, should I go back to a daily stir or 2, or should I let it sit a couple days before I stir again?
Man, this SP is hard to make. My Pinot Grigio juice fermented down to dry in a week.. the SP.. it's like it doesn't want to do a thing.
With that said, my SP is finally down to 1.048. Low enough to add the last bottle of juice and additional nutrients, which I did. And at this rate and with the additional lemon juice, I think it's going to be another 2 to 3 weeks to ferment down to 1.000.
Where's the CO2? I hadn't stirred in the last couple days, but the last couple times before, I noticed fewer and fewer bubbles when I stirred. Tonight, after adding the rest of the ingredients, I stirred... stirred, and stirred... and there were almost no bubbles. What does this mean?
Since I added the final ingredients, should I go back to a daily stir or 2, or should I let it sit a couple days before I stir again?
Man, this SP is hard to make. My Pinot Grigio juice fermented down to dry in a week.. the SP.. it's like it doesn't want to do a thing.