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Wade E

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What is the starting sg and what is at now. It could easily be done depending on the size baych, temp of fermentation and type of yeast used. we need more info!
 

Tom

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What are you making ?
What did you do?
Do you have a hydrometer? If so whats the reading now? Its not uncommon that wine ferments in this heat in 2-3 days
 

Madriver Wines

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My last apple started at 1.085 and 4 days later it was 1.008. I racked it and it took off again.
 

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