stuck ferment
I think I'm stuck. I have a syrah that started at 29+ brix that
stopped just above 0. I'm guessing that since it's pressed and
nutrient-deficient, my odds of getting it restarted are pretty slim.
I've had thoughts of hitting it with a jumbo starter and lots of
additives (DAP, fermaid, etc), but thought I'd get a second opinion.
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