> Thus, there must be another reason for the stuck fermentation. It
> can't be lack of nutrients, since he added some. Unless he added to much
> nitrogen? Perhaps the pH or TA is outside of the acceptable range?

Good thought, since I don't test for either pH or TA. Since the only pH
measurement I could do quickly today was to grab a MultiStix urinalysis
dipstick from the hospital today...doesn't really help, since the lowest pH
it will measure in urine is 5.0 (D'Oh!). Well, at least that's proof that my
wine is not ****.

Interestingly, the test showed negative to trace glucose, but the SG
correlates with my Brix measurement. Nitrites were negative. Blood positive
(huh...it's a Saignée, but that's ridiculous!).

Will try to pick up an acid measurement kit tomorrow.

--
ACEY