Well, I think I've got my first stuck fermentation now...
I started this must a little high, Sg 1.113
I used Red Star Pasteur Champagne 59-86° 13-15% Medium-Low
http://www.winemakermag.com/guide/yeast
The it's on it's 7th day in the primary ferment bucket and the SG has been sitting at 1.080 for a few days now.
After looking at the specs for this yeast, I see I've warmed it up too much. I took a temp reading of the surrounding warm water I put in my utility sink around the bucket to warm the must, and it was 95°.
Have I killed this yeast, or will it take back off?
Or just correct my temps, rack out and add another packet of yeast?
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