Took that SG reading this morning before it wouldn't be a reasonable starting reading anymore

SG was 1042

It's not moved since yesterday, no fizzing, no bubbles. In fact I was a little worried that the sudden added gravity had bogged things down, so I added just a touch of yeast activator (only to the demi, not the overflow bottle). It didn't foam as expected. Not sure what's going on, but I'll just sit on my hands and leave it alone for a month I guess...

To the right a photo of the stopper kludge I made. Not sure if it's not airtight and therefore not building up pressure, or if there's just no pressure because the wine is still. Hmm.

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