Stuck fermentation ?

[TENNISTOWINE]

I made a 6 gallon batch of red wine. I wanted to make a second batch using the same grapes. I added 3 tsp yeast energizer and sugar water to bring the sg to 1.09. I thought (because in the past the must started fermenting from the yeast still left) I might not have to add yeast. But about 4 days later it was doing nothing (the sg was still 1.09) so I added a packet of Pastuer Red yeast. Nothing has happened and now it has been about a week later. What should I do to get it started fermenting? It is in my kitchen and the temperature is about 68 degrees. Thanks.

 

[salcoco]

Water that is added should equal the amount of wine removed, second the water should have at least 7 grams /liter of tartaric acid added. I would hazard a guess that the environment for the yeast is not acidic enough.

 

[TENNISTOWINE]

Thanks for the reply. I have reused the grapes in the past to make 3 batches from the same grapes without any problems (usually I do not have to add any yeast. What can I add to make it more acidic so it starts fermenting?