yeast_help
Member
I just realized I made a mistake while making my first batch of wine. I added yeast nutrient instead of yeast to the primary fermenter (DID NOT ADD ANY KIND OF YEAST) now, I'm really confused because it did bubble during this past week, and even had sediment when I just siphoned the must into the secondary fermenter... I bought a hydrometer and just read the specific gravity which is just a tiny hair BELOW 1.000 (towards the 0.900 mark) Any suggestions? Did it really ferment without yeast? If not, could I still save it?