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Old 12-06-2012, 11:12 PM   #1
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Default Stuck fermentation

How many times can you pitch yeast? I'm doing a batch of gooseberry wine. The fermentation became really slow. I started at a 1.100 and it got really slow at 1.030 after about 3 weeks. I racked the old yeast out and repitched the yeast EC-1118. 24 hours later no movement can I or should I pitch the yeast again? I'm using corn sugar. Not really sure what caused the slow fermentation temp is around 70F.

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Old 12-06-2012, 11:36 PM   #2
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give it some nutrient and check in again in a month.
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