- Jul 24, 2010
- Reaction score
I am currently making my second batch of blackberry wine and the fermentation stopped at sg 1.050 this past tuesday. I checked it friday and it was still at 1.050. This is only the second batch i have ever made. friday i put in a yeast nutrient and some more yaest. I am still at 1.050. did i ruin this batch or is there something i can do?