hayseedjim
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- Oct 31, 2008
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I made a five gallon batch of blueberry wine in March, the initial SG was high at 1100. I racked it two weeks later at SG 1082. It continued to slowly ferment but stopped at SG 1060 in August. I added another yeast (K1V-1116), the same that was used initially. It slowly fermented and stopped again at SG 1040 this month. I added 3/4 TBSP yeast energizer and another K1V-1116 yesterday. Is the alcohol content too strong for this yeast to finish the wine and or am I doing something wrong ? Thanks for any feedback.
Jim
Jim