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CornyKegs 728
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  1. A

    Adding Camden

    Is there an advantage to adding camden after the fermentation appears to be more or less complete. Started with SG of 1.1. Now at .995 in secondary. Should camden be added at this point? Any help would be appreciated.
  2. A

    add yeast

    We make many different fruit wines. Usually start with a SG of 1.105. Sometimes the fermentation has stopped at 1.000. Can we add yeast and nutrient at this point to increase the alcohol content, let's say to a SG of 0.900. Any help would be appreciated. You can write us direct at...
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