Very slow fermenting, starting to smell a little like vinegar. Too late to save? Temp inside and out at 65 degrees. 30 gallons of juice (Pinot Gris and Reisling fresh grape juice) Added 25 Campdon tablets 1st day after crushed, then waited 24 hours added yeast (pasteure champagne) using warm water. Did nothing for 5 days then took a cup of Syrah must fermenting very well. Some bubbling started a little while later.
Any suggestions?? This is our first time makeing wine.
Any suggestions?? This is our first time makeing wine.