Coriba
Well-Known Member
- Joined
- Aug 26, 2019
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I have a plum wine that is finished fermenting and it has loads of suspended solids on it, slow to settle out. I added some nectarine juice to it, probably why it has all those suspended solids. The suspended solids is so high it is screwing up my gravity and ABV readings.
Can I run this with such a high suspended solids load?
Can I run this with such a high suspended solids load?