- Sep 1, 2008
- Reaction score
I'm little concerned that I've reached final gravity of somewhere under 1.000 and the merlot I've made from a William's Brewing kit is still sweet. "Jammy" I think some call it. It's been in primary/secondary for a total of almost five weeks, so I thought we'd be down to just aging and such. Is there any chance it'll still dry out after it's seeming done fermenting? Thank you, one and all.