Hi there,
It's my first batch of SP. Just wondering how low this ferments? I am currently in the secondary, and have followed the directions to a tee (including whipping it and adding all of the necessary nutrients/energizers). Starting gravity was 1.069, I used a Vineco Limited Mourvedre (EC-1118) as a slurry. It has been fermenting at 23 degrees C since the beginning. My SG has been sitting at 1.002 for at least 4 days now.
Is this low enough, or should it be going lower? Any ideas about what I should do next? Should I add the KMeta and Sorbate and move on, or should I try to do something to see if it'll ferment any lower?
Thanks for your help everyone.
It's my first batch of SP. Just wondering how low this ferments? I am currently in the secondary, and have followed the directions to a tee (including whipping it and adding all of the necessary nutrients/energizers). Starting gravity was 1.069, I used a Vineco Limited Mourvedre (EC-1118) as a slurry. It has been fermenting at 23 degrees C since the beginning. My SG has been sitting at 1.002 for at least 4 days now.
Is this low enough, or should it be going lower? Any ideas about what I should do next? Should I add the KMeta and Sorbate and move on, or should I try to do something to see if it'll ferment any lower?
Thanks for your help everyone.