- Nov 10, 2014
- Reaction score
Spring water is not available around here, and "spring water" from the grocery isn't guaranteed to be anything. There is only two places on earth that would trust, one is 600 miles away and the other is over 1000.Hi...
Is it to late to use spring water in place of the distilled water? I believe most folks would recommend spring water over distilled water but I could be wrong.
Are you from Australia?Spring water is not available around here, and "spring water" from the grocery isn't guaranteed to be anything. There is only two places on earth that would trust, one is 600 miles away and the other is over 1000.
Yes, I have used tap water in all of my other wines.regular tap water will work let it sit for about 12 hours to let the chlorine to dissipate. the minerals in this water are beneficial to the yeast.
Going back in the thread, your temps are reported in the 62F - 65F range, which will create extremely slow fermentation speed. Before you try anything else, get the temps up into the mid 70's, that should do the trick for you...as of the 12th it was around 1.070...
I finally got some nutrient but that hasn't sparked any new ferments
to speak of. I still haven't done ph test yet...if I have to adjust ph, will I also have to re-pitch yeast or should it take off again on its own?
I only use EC 1118...no chance.You started out with 1.151 s.g. Depending on your yeast, it might be fermented out, that is, the alcohol is high enough to kill off the yeast. Check how much alcohol the yeast will tolerate, do the math to see how much alcohol you have in the wine. Arne.