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Message: <blockquote data-quote="montrealweb" data-source="post: 772747" data-attributes="member: 45791"><p>Bought a 20L must pail of Chardonnay, 2 days ago Brix was at 23 (Wednesday). Opened lid, to get fermentation going. Took another measuremnet today, (Friday) Brix still at 23. Temp of the must is at 17C. I was thinking of adding some yeast. Is this a good idea, how much should i add? Thank you.</p></blockquote><p></p>