- Apr 6, 2009
- Reaction score
My son-in-law started a must of false wine using the left overs from our Loganberry must last weekend. We added 10lbs sugar and all the additives except yeast. The start SG was 1.090.It took off fermenting and then stopped. He has added more yeast to no avail. It is stuck at 1.068 and has not dropped in a couple days now. What to do now? Is a second or false wine even possible with fruit? He read it some where and just had to try it. The color is ok alittle thin but not as bad as we thought it would be. he did not add any yeast at first and then added Montreche (spelling is off). Help lol.