I’ve never been happier with a specific gravity measurement than this one: 0.993 on 8/31/07. After the pH crash and the stuck fermentation, after the potassium bicarbonate addition and the yeast starter, and after all that waiting my Oregano Wine has finally fermented out! I racked on 9/3/07 to a 1-gallon jug and a half-bottle. I poured the thick slurry that was left into a beer bottle to settle. I’m a little worried about oxidation because I’ve kept the wine in it’s primary fermenter since June, but there is no sign yet and I’ve treated with sulfite.
Was this helpful?
If you got something out of this article, why not spread the word? You can click any of the icons below to give this page a +1 or share it on your favorite social media. Everyone likes a pat on the back - even me!