u/Crocus_eyes

First time making berry wine from scratch, but have made wine from kits many times before.

After 6 days of fermentation i removed the berry pulp. But now it seams to have stopped fermanting. I have tried to read up on how long the berry pulp should stay in and read it best to remove it from 5-7 days. I could be wrong about that. I did remove the pulp 4 hours ago and it only plopped once in the airlock and are afraid that the yeast is dead now. Will it start up again or should i ad yeast salt nutrition?