I got a little carried away with sugaring up my freshly pressed juice back in october, and got the starting sg to 23 brix (i was aiming for 16 -- a slight miscalculation )
It was fermenting nicely and i put it to secondary and thought i was getting a fine dessert wine or something, but things didn't work out, its now stuck at 6 brix and tastes like glue.
I even pitched in a little more yeast and fresh juice. Any chance of revival?
Thanks
It was fermenting nicely and i put it to secondary and thought i was getting a fine dessert wine or something, but things didn't work out, its now stuck at 6 brix and tastes like glue.
I even pitched in a little more yeast and fresh juice. Any chance of revival?
Thanks