I racked a Zinfandel a couple of weeks ago, dosed with kmeta and added some American white oak. It is now fermenting again.
Is it possible there was still some residual sugar in the batch that is now just fermenting? Last hydro reading I took, I was at 0.990, back in October.
Is it possible there was still some residual sugar in the batch that is now just fermenting? Last hydro reading I took, I was at 0.990, back in October.