gwm72513
Racketeer
- Joined
- Sep 22, 2011
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I started a skittle wine (from a recipe found on these forums) on March 3, SG 1.080. Followed everything I could think of for a normal fermentation (temp, nutrient, stirring, sanitizing etc) but the fermentation has been very slow since day one. Today (Apr 6), the SG was at 1.034. I put some more EC1118 yeast into the batch a couple weeks ago but it didn't make much of a difference. The must has been bubbling and is definitely throwing off CO2. It doesn't taste bad to me.
Should I keep it going or is this getting to be a lost cause? Can anything bad happen from a long fermentation like this?
Should I keep it going or is this getting to be a lost cause? Can anything bad happen from a long fermentation like this?
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