u/BlonktimusPrime

Hi there. Second year around making dandelion wine and just took my starting gravity before pitching my yeast and i think 1.144 is a little high but I'm not sure. I'm using champaign yeast (EC-1118). If it is should i add some more water to dilute? Photo added for funsies.

Edit: alright I diluted it down to 1.110 so we'll see how that does. Guess I'll just end up with extra wine oh nooooo 😂. I'm not sure why I'm getting downvoted though? Is this a stupid question or something?