High filnishing SG

[Ernest T Bass]

The last four wines I have made, Pear, Old Orchard Grape, Elderberry and Welchs
Grape have all finished between 1.008 and 1.010. I have checked my hydrometer in
water and it reads 1.000. I ferment in a converted gas grill that has temperature control and I control the temperature at 75* . I have used 1122, red star premier cuvee, 118 and 1116. I have fermented approx 75 to 100 batches of wine in the grill, its kept pretty clean, but not sanitized. I know to add all the information I can to this post, but I can't think of anything else to add. Any ideas? and thanks
Semper Fi

 

[CBell]

what was your starting sg on these batches? above the tolerance of the yeast?

 

[oldwhiskers]

With 1118 and 1116 not fermenting dry, are your nutrients fresh? I mostly use the 1116 and it generally gets down to between 0998 and 0996 when the og is 1100. 1118 should generally power through.

 

[garymc]

Are you giving it enough time?

 

[Ernest T Bass]

I should have included this in original post: Starting SpGr on all batches are 1.085 or very close to it. Don't really know how old the yeast nutrient is, bought it at the LBS about 6 months ago. The wine fermented rather fast on all 4 wines about 3 or 4 days and stopped at 1.010, checked it for another 7 days and it didn't move. I started another 4 gallons of welchs grape concentrate yesterday using 1116, hope it goes dry.
Semper Fi

 

[oldwhiskers]

I normally ferment with the top covered with a towel until it gets to ~1010 and then rack to secondary to finish fermenting dry.

 

[robie]

When the wine seems to have stopped fermenting early, give it a really good stir but not so much that you stir in a lot of air.

 

[rjb222]

I like to add my nutrients in stages. 1/3 at the start 1/3 at about half way and 1/3 when I move to the secondary. This seems to keep the yeast working and happy right through the ferment. I read a article on nutrient and vitamin addition though I can not remember which one and the pro said that adding all the nutrients up front some times causes the yeast to stall when the nutrient is gone.

 

[Ernest T Bass]

Thanks, I'll try adding the nutrient as recommended and stir more often.
Semper Fi