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I have an oak leaf and burdock wine that has gotten stuck at a SG of 1.024. The pH reads 2.76, so I suspect that the high acidity has caused it to get stuck.
I understand that dissolved CO2 can cause ...
I'm wondering if degassing and removing the suspended CO2 (a part of, and a percentage of the wine) changes the totals for ABV% as it applies to yeast tolerance. It seems that by degassing you would ...