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how long between double-ups on a stuck ferment repair?
Hi all,
I'm following prior advice and trying to fix a stuck ferment with a starter culture, which is new to me as I am a learner. My question is, how long should I let the initial yeast/sugar/water "get going" for before adding the first bit of the stuck wine, and secondly, how long after that between additions of additional ever-larger quantities of wine? Thanks all Sean |
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