Acadian Beginner
Junior
I am hoping someone can help me with a trick to get my Costco wine kit's specific gravity below 1.020. I've already syphoned it from the primary pail into the carboy to get rid of the sediment (which apparently I did prematurely as this was supposed to be done at 1.010). The carboy is sitting in a warn place so the temperature shouldn't be an issue. One thing I keep reading and may be the issue is that I added water "as per instructions" and I couldn't say with 100% confidence if I topped up the levels to 23L. Can I add additional water during secondary fermentation, and would that drop my specific gravity?
Any help would be greatly appreciated, I'm really enjoying this new hobby! Thanks in advance!!
Any help would be greatly appreciated, I'm really enjoying this new hobby! Thanks in advance!!