On the original test, the s.g. was 1.130 and the wine acid test strip gave a result of 3.8. I believe the s.g. is skew high due to visible fruit matter in the test cylinder but that is high. I put in less sugar than the recipe required and had planned to adjust to 1.080 territory. Also, the nylon bag keeps getting smaller and smaller. I can see why it took some time to clear.
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