> If just adding DAP, past 1/3 sugar depletion only add .5g/L if past
> 2/3 sugar depletion add even less as too much at this point (higher
> alcohol) may actually make the atmosphere more stressful for the
yeast
> and encourange the stuck. If you are close to completion forget
about
> DAP altogether and add yeast hulls.
> Be sure to take care of the problem now as further reduced sulfer
> compounds (mercaptans) will require copper to fine out.
>


I'm just trying to make a little alcohol to mix with my grape juice
and water to make an ersatz wine cooler. It doesn't have to be
"fined" or anything. My main concern is avoiding making anything
toxic. I'm having too much fun to die just yet.




--
billb