annie horner
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- Oct 23, 2018
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Decanted off lees 6 days after primary ferment. SG .999. Very acid. Original SG 1070 giving 9.2% alcohol. Decided to go with this and not add any more sugar but after 6 days and decanting decided to up sugar level to 12% (36 dilute ounces extra in a 4 gallon container). However, this batch in a carboy 5 gallon container with airlock shows no activity. (no bubbles in airlock). PH meter arrived today and its reading 2.6.
Any suggesting for getting ferment under way again and decreasing acid.
They are my home grown grapes.
Any suggesting for getting ferment under way again and decreasing acid.
They are my home grown grapes.