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Thanks for the replies. It turns out that procrastinating was the best approach. It has started off again by itself. :) I did try a drop when I racked it and it was still a little sweet for my taste. If it had been 996 or lower I would've stopped it. Fingers crossed it'll make the distance.

I had this on a blackberry wine the other month and thought oh no it's b*ggered. My wife did notice too and complained incessantly. But, by the time it had fermented out and I had de gassed and cleared it - it seemed ok. :thumb:

Why, thank you! Me old ma used to call me it when I was a kid.

Hi There, I live in South Wales, I like to make wine, grow veg and all that business. :thumb:

Hello there. I am currently making some Elderberry wine from dried berries. started at 1.095 and has been a relatively slow steady ferment. The berries were soaked and heated and crushed before hand to extract the juice. The rest of ingredients: Extracted Elderberry Juice 2 L Red grape...