So, I bought a pinot noir and Barbera bucket in early Sept. Both seemed fine. After fermented to dry, split one packet of VP-41 ons step, good for up to 60 gallons, followed the directions and just split the inoculated must between the two batches. I keep them on a covered radiator that has always worked well for yeast, must is probably about 70-75 degrees. In both batches, I'm getting bubbles, but only about 1 every 10 seconds.
It's been nearly 4 months and my first accuvin test today looks like 300mg/L.
What should/can I do?
Thanks!
It's been nearly 4 months and my first accuvin test today looks like 300mg/L.
What should/can I do?
Thanks!