Have a batch started now, 1 gallon batch. started with a champagne yeast and yeast nutrient in primary with acid blend and water, i used light agave nectar, the ferment didnt take right off so i racked to secondary and added 2nd pkg of champagne yeast and ferment almost immediately took off. sg started at 1.095 and has slowly over past 3 weeks dropped to 1.050. also added 1 fresh lime to secondary. smells and tastes amazing
