Making Yeast For Stuck Fermentation
The Zinfandel must (grape juice) started fermentation at a very high (and risky) 28.5 brix. Even though I added some water to dilute it, the fermentation stuck at six brix. This is how I made a portion of yeast, to restart the fermentation. ... "pitching yeast" "wine fermentation" "stuck fermentation" "wine making"
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