Hi fellow wino's!
I've been getting help from this site by reading posts for quite a while, but this is my first post.
I've been making fruit wines for quite a few years now (since 2015). This past winter, we went south for about 5 months- first time I've left wine that long, because it wasn't ready to bottle before we left. I just re-racked the wine, and the SG is 1.000. I usually wait until SG is .990 because I like a dry wine, but the wine is totally clear. It does however look like it is still doing something because the airlock is bubbling. I do have the sediment from the final (or so I thought) racking. Should I add this back into the carboy and stir and see what happens or should I mix up some more yeast and try to start fermentation that way? I'm thinking that it didn't finish fermenting because of 2 things: 1) it was colder than normal in my basement where I have the wine, and 2) I didn't stir or rack it for 5 months.
Any ideas?
I've been getting help from this site by reading posts for quite a while, but this is my first post.
I've been making fruit wines for quite a few years now (since 2015). This past winter, we went south for about 5 months- first time I've left wine that long, because it wasn't ready to bottle before we left. I just re-racked the wine, and the SG is 1.000. I usually wait until SG is .990 because I like a dry wine, but the wine is totally clear. It does however look like it is still doing something because the airlock is bubbling. I do have the sediment from the final (or so I thought) racking. Should I add this back into the carboy and stir and see what happens or should I mix up some more yeast and try to start fermentation that way? I'm thinking that it didn't finish fermenting because of 2 things: 1) it was colder than normal in my basement where I have the wine, and 2) I didn't stir or rack it for 5 months.
Any ideas?