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Stuck ferment, restart failed
I'll get a hydrometer as soon as I can. From the alcohol correction chart (putting in starting Brix at 27), I get an actual brix of about 5.6.- Univox360
- Post #12
- Forum: General Wine Making Forum
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Stuck ferment, restart failed
pH started at 3.56 and crept up to 3.65 TA started at 7g/L and crept up to 8.4g/L (a lot!) I’ll try to correct the refractometer readings and send later for more accurate measure- Univox360
- Post #9
- Forum: General Wine Making Forum
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U
Stuck ferment, restart failed
Brix started at 27 after amelioration- Univox360
- Post #8
- Forum: General Wine Making Forum
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U
Stuck ferment, restart failed
Refractometer. BTW I’m still on the skins. Should I press?- Univox360
- Post #4
- Forum: General Wine Making Forum
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U
Stuck ferment, restart failed
I can’t seem to get my wine past dropping only 1 brix every few days. I’m stuck at Brix 13 on day 16 which is a lot of sugar content still. At day 14, I tried a restart protocol with EC-1118 yeast and a starter volume but this has also failed to get going despite all the yeast hydration...- Univox360
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- Replies: 19
- Forum: General Wine Making Forum