Hello, I have about 17 gallons of persimmon mash that's been fermenting for 13 days and has been stuck a bit over 1.04 for 4-5 days. It's bubbling away so I thought it was going fine, but I've been taking gravity readings the last 3 days straight and it's staying at 1.042-1.041. It started at 1.071. I pitched a combination of EC-1118 and baker's yeast - it started about 72 degrees and is now at 62. PH is between 3 and 3.5. Both temp and ph should be okay for EC-1118, though I understand it'll go slow due at that temp.
I just added an ounce of Fermaid K - any other suggestions for how to get this rolling again? Should I aerate again? I don't want to oxidize it.
Stuck fruit fermentation
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