My pineapple wine is stuck!

[sammyd10067]

Can anybody suggest how to get the fermentation of my pineapple wine moving?

I have split the original 5 litres into 2 and added more yeast and nutrient to both demijohns but no reaction.

Anybody got any suggestions? Is it worth getting some yeast activated independently and then adding to the wine or am I flogging a dead horse?

Any suggestions appreciated.

Thanks

 

[carlb]

what was your starting specific gravity and what is your specific gravity now?

 

[jamesngalveston]

need more info, as carlb said, sg, juice,fruit,campden,kmeta, etc

 

[sammyd10067]

The specific gravity is about 1040 at the moment. Didn't take a reading at the outset.

Other details -

- 4 pineapples boiled up and then drained
- 3 lemons
- 1.75kg of sugar
- champagne yeast
- yeast nutrient
- no campden tablet

Thanks for your interest.

 

[Bearpaw]

Hey sammy,
You added to much sugar.
There is a lot of suger in the pineapples itself.
You only need around 1200 grams to make a wine with 11/12%
Your yeast is dead now and you have 14/15% now.
Good luck

 

[Tess]

You have two stuck wines sammy??

 

[Tess]

Hey sammy,
You added to much sugar.
There is a lot of suger in the pineapples itself.
You only need around 1200 grams to make a wine with 11/12%
Your yeast is dead now and you have 14/15% now.
Good luck

If this is the case add another pack of yeast. You sure your hydrometer is working right? LMAO Maybe you need to call this your Sasquatch batch!!!

 

[cedarswamp]

The specific gravity is about 1040 at the moment. Didn't take a reading at the outset.

Other details -

- 4 pineapples boiled up and then drained
- 3 lemons
- 1.75kg of sugar
- champagne yeast
- yeast nutrient
- no campden tablet

Thanks for your interest.

Wow have you tasted it? Tried running your car on it? I think it's done fermenting.

 

[sammyd10067]

Thanks to everyone who has posted a response to my query. As a first-time user, I am very impressed. Glad that I provided a bit of mirth. Few things -

1. I am a bit of a novice as you probably guessed.
2. My hydrometer works fine. I've checked the SG again and it is still 1040.
3. Is there any way of making it less sweet?
4. What do I do with it now?

Thanks again.

 

[jamesngalveston]

I agree its done fermenting..
Make another batch not so sweet and blend the two together when both are clear....best hope for a really too sweet wine...
I wouldnt boil the pineapples either after sitting in a little water with pectin enzyme, not much left but the juice...add the fruit to a bag.
Use your hydrometer when adding sugar, dont rely on 2 cups, 3 cups, etc.
Your hydrometer should be your guide . If you want a not so sweet wine, start it off at 1.095, let it go dry....

 

[GreginND]

It's not going to ferment more if your alcohol is %15 or so. If it is too sweet, you could dilute it with water to lower the sugar percent and alcohol percent and it might continue fermenting from there.

 

[sammyd10067]

Thanks for the advice.