Basilhaydens
Member
- Joined
- May 30, 2021
- Messages
- 40
- Reaction score
- 10
Hello again friends, I started a batch of Dragons Blood last night and have a question. Only thing different is i did double the fruit. After i mixed the sugar and all the other ingredient's together and before i added the fruit i checked the SG, it was 1.122. Today after i let it sit 24 hours like it says i came back and took a gravity reading before pitching the yeast and it was lower at 1.112. What would cause it to drop before the yeast was pitched to it? Would be some sort of natural yeast? Is that bad or will it hurt anything if so?