I’ve been monitoring closely my “Mystery” wine that I suspect the the majority of the berries were dark gooseberries, but possibly something else mixed in. It was started on March 11: Ten days ago. At the time, it had a starting Specific Gravity of 1.104. I used Lalvin EC-1118 yeast.

Several days later, I started the Potato Wine. Again, I used Lalvin EC-1118 yeast. It had a starting SG of 1.128. Yet within six days, it was down to 1.026.

After ten days, the “Mystery Wine” SG is 1.042. The fermentation seems sluggish to me. I think it should have been down to this SG several days ago, at least. So I added a 1/2 teaspoon of yeast nutrient, dissolved in about an 1/8 cup of water, to the five gallons of fermenting wine. About four hours later, there is obvious improved activity going on with significant more Carbon Dioxide being created. Was it the yeast nutrient?

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