3 weeks into first attempt at making wine. Fermentation went well. Hydrometer reading just below 1.000 and racked wine. Added 5 campton tablets ( crushed ) and the sorbate. Stirred very well and degassed. Added sparkeloid (sp) that was added to boiling water for 5 min. Fermentation stopped but resumed 4 hrs later. Should I add more campton and sorbate? Also very little change clearing. Wine smells good but should I still have fermentation occuring? Any help is deeply appreciated.
curious
- Thread starter dan
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