We picked fruit late and had some shriveling and long-story-short we have an ABV of 15.7.
Before we got these test results we pitched viniflora oenus as our ML bacteria which on the spec sheet is only tolerant to 14%.
We just tested and our ML level is 0.50 g/L which means the ML bacteria did something....since we probably started around 2g/L?
So will this ML fermentation complete, just slowly, or is it going to "stick" and I should dump in some CH16?
We turned the heat up a bit from around 68F to more like 74F....
Before we got these test results we pitched viniflora oenus as our ML bacteria which on the spec sheet is only tolerant to 14%.
We just tested and our ML level is 0.50 g/L which means the ML bacteria did something....since we probably started around 2g/L?
So will this ML fermentation complete, just slowly, or is it going to "stick" and I should dump in some CH16?
We turned the heat up a bit from around 68F to more like 74F....