- Joined
- Jan 5, 2013
- Messages
- 344
- Reaction score
- 76
Starting gravity on my Peach was 1.123 and the gravity I am sitting at now is 1.052 as of 2 months. I took a sample figuring it would have fermented dry, as all my others have done in the past, and noticed it was really sweet. This is the first time I pitched the Red Star Premier Cuvee. I use mostly ec 1118 in my SP and Apfelwein. Airlock activity has been done for awhile. I understand that particular yeasts have certain limitations but this seems like they gave up a bit early on me.
Is this done with this particular yeast?
Should I aerate or do I risk oxidation?
This is my sixth or seventh batch of wine so forgive my newbness.
Is this done with this particular yeast?
Should I aerate or do I risk oxidation?
This is my sixth or seventh batch of wine so forgive my newbness.