Ok, I'm going to ask this question although it seems incredibly stupid and implausible. I know the answer is most likely that my hydro is in need of replacing, but here we go anyway.
Is it possible for FG to raise over time if fermenting with whole fruits?
I made a Orange Wit and was ready to botle last week, after two reading in three days my FG was at 1.009 (perfect for the recipe, and yeast I used). I got caught up on a couple things and had to wait until this weekend to actually bottle. I took my FG reading again to put it into Beersmith and it was at 1.016. I am confused as there was no temp fluctuation to skew the hydro reading, could the fruit or some other factor (infection, oxidation , etc) have this result.
Also, please note I took five separate readings to verify and they were all exactly the same.