I enjoyed your tutorial 3 very much. I had a thought about 'stopped ferments' -- I saw yours stopped at 0.996 or something, and you were hoping for 0.990. Would it be a worthwhile idea to try running another yeast starter 24 hours before racking from primary to secondary (i.e. hold some yeast in reserve in the sachet, then do this second starter just before SG is 1.020), and add that starter to the secondary right after you rack the must? I figured, if you add some fizzing yeast after the move, that might help the culture that has been strained/racked etc. recover?
Jek
Jek
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