started a 13%+ PA sugar wine a month ago--it has been fermentin actively. When the sg reached 1.020 i switched to my close range hydrometer. The fermenting is very slow now-- it is tetering around 1.020 or a little less. I gave it a dose of energizer last night--the sg is a hair less than 1.020 this morning. The lock has about a 2 minute span between bubbles and i cam see yeast activity in the liquid-- I cant understand if this amount of time is correct and the very slow fementation is normal--the room temp is a consistant 78 degrees if the thermostat is accurate-- i am starting another starter bottle with the same 1118 that i used in the original mixture-- i am using a 50==50 wash and water mix with some sugar and a pinch each of nutrient and energizer.
When i do any wine, i always go for 10 percent PA so i dont know if this 13+ percent PA is the reason for it going so slow.
All input is needed please
When i do any wine, i always go for 10 percent PA so i dont know if this 13+ percent PA is the reason for it going so slow.
All input is needed please