I had a similar problem although I used Red Star champagne yeast. I added more sugar and the fermentation took off again and fermented dry. I wonder if the problem may have something to do with high fructose syrups used in some commercial jams.
I had a similar problem although I used Red Star champagne yeast. I added more sugar and the fermentation took off again and fermented dry. I wonder if the problem may have something to do with high fructose syrups used in some commercial jams.
One thing I notice in this thread is that there's talk about where it stopped. Where it stops is a direct function of where it starts and what yeast is used.
7B1122 for example has 14% tolerance. So if you start it at 1.100, you might not make dry before it dies in its own alcohol. If you'd started it at 1.080, that same must might've finished dry.
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