So, 3 weeks later I test the SG and get 1.064. I don't understand because the airlock has been very active the last few weeks. Should I get more yeast and make a starter this time to drop in?
be patient. if you have activity more yeast will not make it ferment any faster. I have been weighting over 2 months on some apricot I am making. did you add any nutrient?? that will speed things up a bit
yeast nutrient is something you can get at any bear and wine making supply place. Also the OG I calculated may have been a little on the low side. some info I recent got may have put it closer to 1.085 so 20 points in 3 weeks is not to bad.
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