wineforfun
Still Trying To Make The Perfect Wine and Now Tryi
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I have a batch that the gravity has been at 1.010 for almost week and half I have stirred it several times to intro some oxygen. What can I do to get the gravity lower? or should I just transfer it to the carboy and add the finishing products
What did it start at, SG-wise?
Did you use EC-1118 yeast?
If your initial SG was around 1.090-1.100 and you used the above yeast, you may want to throw another packet of EC-1118 yeast in to see if it will eat up the rest of the sugar.
Honestly, after a week and a half, I would probably rack it into a carboy and see if it will finish dropping.