murphyaii
wannabe pro winemaker
- Joined
- Dec 15, 2014
- Messages
- 68
- Reaction score
- 11
I've been fermenting a cantina peach chablis kit for nearly 2 weeks now
I transferred it from the primary bucket when the gravity reading was 1010 a week ago into a plastic carboy of 5 litres.
I left it there with the airlock bubbling away in the hot press cupboard for a week.
I then done a hydrometer reading and it was still at 1010 with no airbubbles a week later.
Temperature was kept between 18 - 20 'celcius.
I tried rousing the yeast at the base but that had no effect.
Any ideas on how to get the yeast restarted again guys?
This is my second batch of wine ever!!
I transferred it from the primary bucket when the gravity reading was 1010 a week ago into a plastic carboy of 5 litres.
I left it there with the airlock bubbling away in the hot press cupboard for a week.
I then done a hydrometer reading and it was still at 1010 with no airbubbles a week later.
Temperature was kept between 18 - 20 'celcius.
I tried rousing the yeast at the base but that had no effect.
Any ideas on how to get the yeast restarted again guys?
This is my second batch of wine ever!!