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Old 24-11-2004, 02:28 AM
Patrick
 
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Default 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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