LanMan
Senior Member
- Joined
- Aug 16, 2011
- Messages
- 188
- Reaction score
- 0
So after 2+ years of beer and wine making, the only time I have had a stuck ferment is when I used Welches white grape juice. The first time was one of my first attempts ever at wine. This time it is 5 gallons. I wish I had my notes but the OG was less then 1.090, no nutes, properly airated and plenty warm 72+. Montrachet yeast. This wine is stuck at 1.020.
?????????????????
?????????????????