Recent content by JonathanCook

thank you guys ill just keep racking it and let it take its sweet time.. i'm starting to think the montrachet yeast i used was a poor choose samples are dry and seem to be getting dryer after it clear what can i do?

So I did a 3gal strawberry frozen concentrate recipe starting with a SG of 1.090 then added nutrient acid blend pectic enzyme crushed campdon tab and energizer Then in 1/4C warm water hydrated the Montrachet yeast waited ten min and pitched It took longer than the 7 days of primary...

just transferred to my second stage carboy. The recipe is an 80% white grape and 2 cans of raspberry pie filling and it's extremely cloudy should I have any concerns or just let it ride. I use Vintner's Harvest CY17 yeast seems to have fermented well for the two weeks.. :tank: