So for about 3 weeks the SG of my concord wine has been 1.010. Each time I check the SG I notice a good coat of CO2 bubbles clinging to the sides of the beaker. How do I know if I am taking a accurate SG or if the CO2 bubbles are throwing off my level?
Or maybe the extreme carbonation is from using bread yeast? Go easy on me, its my first batch of wine.
Or maybe the extreme carbonation is from using bread yeast? Go easy on me, its my first batch of wine.