Sandman375
Junior
- Joined
- Dec 27, 2007
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My Bother recently purchased 18 Gal of fresh Juice from a local vendor. The advise he got was to put in onto the demijohn and he would be all set….
Well he sample it and it was too sweet he likes a dry wine. I did a SG test and it was at 1.20 +/- I suggested to him to put it back into the buckets and add some yeast to restart the primary fermentation. Of the 3 buckets only one had any bubbling an only slight bubbling at that. The temperature of the must is in the low 60 degrees but I would expect that would be enough for the yeast to be active.
I was looking for any advice I could pass along…
Thanks
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George
Well he sample it and it was too sweet he likes a dry wine. I did a SG test and it was at 1.20 +/- I suggested to him to put it back into the buckets and add some yeast to restart the primary fermentation. Of the 3 buckets only one had any bubbling an only slight bubbling at that. The temperature of the must is in the low 60 degrees but I would expect that would be enough for the yeast to be active.
I was looking for any advice I could pass along…
Thanks
<?amespace prefix = o ns = "urnchemas-microsoft-comfficeffice" />
George