fauxfly
Member
- Joined
- Dec 9, 2009
- Messages
- 38
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Hi guys
I started a thread here the other day about my batch of candy cane wine and what to do to get it to start. I took your advices about testing the acid. Found it to be low. Added acid to about .65%. Gravity still high at 1110. First time I ever had an acid issue. I'm learning a little here also - this is good.
After all the testing and worrying, I pitched a new yeast later the same night. Next morning nothing at all happening, next afternoon nothing. Is it time to forget about this candy cane experiment and stick with more traditional vints or do you think there is some hope for this batch yet.
Still need advice.
Steve
I started a thread here the other day about my batch of candy cane wine and what to do to get it to start. I took your advices about testing the acid. Found it to be low. Added acid to about .65%. Gravity still high at 1110. First time I ever had an acid issue. I'm learning a little here also - this is good.
After all the testing and worrying, I pitched a new yeast later the same night. Next morning nothing at all happening, next afternoon nothing. Is it time to forget about this candy cane experiment and stick with more traditional vints or do you think there is some hope for this batch yet.
Still need advice.
Steve