I am making 3 wines now. 2 are coming along nicely but one is taking forever to ferment.
I picked up the juices (6 gallons Seyval Blanc, 3 gallons Valvin Muscat, and 6 gallons Cayuga White) on 9/13. I adjusted sugar to 22 Brix and added yeast nutrient. The juices had already been sulfited at the winery.
On 9/14 the juices had warmed to room temp, so I pitched the yeast (71B-1122 for the Seyval and Cayuga, Cotes des Blancs for the Muscat.) The juices are fermenting in the cellar which has been 68-69 degrees the whole time.
On 9/24 the Muscat was .992 and the Seyval was .993 and were already starting to clear. Racked them and they continue to clear. The Cayuga was still 1.020 and was cloudy with lots of fizzy bubbles. The airlock had stopped bubbling.
On 9/29 nothing had changed, so I pitched some EC1118 yeast after rehydrating it in some warm sugar water. My readings for the next few days were:
10/1 1.003
10/2 1.002
10/3 1.001
10/4 1.001
The wine is very cloudy, with lots of fine bubbles rising, and the airlock "burps" once every 10-12 seconds. The juice is still somewhat sweet and fizzy to the taste and smells like grape juice and alcohol.
The mystery to me is that both the Seyval and Cayuga were started the same time under the same conditions using the same yeast. It seems like the Cayuga is still fermenting away but not going anywhere much. Should I do something else at this point? At what point should I worry?
I picked up the juices (6 gallons Seyval Blanc, 3 gallons Valvin Muscat, and 6 gallons Cayuga White) on 9/13. I adjusted sugar to 22 Brix and added yeast nutrient. The juices had already been sulfited at the winery.
On 9/14 the juices had warmed to room temp, so I pitched the yeast (71B-1122 for the Seyval and Cayuga, Cotes des Blancs for the Muscat.) The juices are fermenting in the cellar which has been 68-69 degrees the whole time.
On 9/24 the Muscat was .992 and the Seyval was .993 and were already starting to clear. Racked them and they continue to clear. The Cayuga was still 1.020 and was cloudy with lots of fizzy bubbles. The airlock had stopped bubbling.
On 9/29 nothing had changed, so I pitched some EC1118 yeast after rehydrating it in some warm sugar water. My readings for the next few days were:
10/1 1.003
10/2 1.002
10/3 1.001
10/4 1.001
The wine is very cloudy, with lots of fine bubbles rising, and the airlock "burps" once every 10-12 seconds. The juice is still somewhat sweet and fizzy to the taste and smells like grape juice and alcohol.
The mystery to me is that both the Seyval and Cayuga were started the same time under the same conditions using the same yeast. It seems like the Cayuga is still fermenting away but not going anywhere much. Should I do something else at this point? At what point should I worry?
