Chris1
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- Dec 4, 2010
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I'm doing petite syrah from a juice bucket this is my first year doing wine from fresh juice. The SG got down to 1.000 in about 6 days so i racked it to carboy and its been 7 days since racking and the SG has not changed should I be worried that the fermentation might be stuck I've only done kits before this and most of them finished around .996 or less.
The carboy is sitting at about 76 degrees since I pitched the yeast. Did not take ph/ta test because the guy said the juice was already pre treated. The juice is from lodi gold.
might just be a bit over worried but and input is very well appreciated.
The carboy is sitting at about 76 degrees since I pitched the yeast. Did not take ph/ta test because the guy said the juice was already pre treated. The juice is from lodi gold.
might just be a bit over worried but and input is very well appreciated.