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  1. K

    Stuck fermentation update

    Since I'm having that problem as well, so I use a bottle of wine instead of my wine must that won't get to 1.000? I have a bottle of Valpolicella that I made last year.
  2. K

    Fermentation stuck?

    Yes, I started it with my own grape must, screwed up the sugar by adding too much, and then bought and added a Cab Sav must. I will try to restart again. I just can't figure this out....
  3. K

    Fermentation stuck?

    Another update - since my post of 4/4, it's been sitting in a carboy. And I have to clarify something as Winemaker81 asked earlier which did I mean for the SG - 1.060 or 1.006? I mistakenly said 1060. It is reading 1.006 - it is 3 line marks above 1.000 and 2 line marks below 1.010. So that's...
  4. K

    Fermentation stuck?

    An update. I've let it sit in the primary fermenter since my last post. No action whatsoever. Yesterday 4/4, I took a reading at it is still at 1.060. I then racked it off the lees into the carboy and will do as Winemaker81 suggested and let it sit for a month. Thanks everyone!
  5. K

    Fermentation stuck?

    Update, tonight is the night. Real time! Added18 grams of Go Ferm to 12 oz water (heated to 110) stirred, let sit for 15-30 minutes. Added 15 grams of EC-1118 (3 packets) and let sit another 15-30 minutes. Added 12 ounces must and again let sit for 30 minutes. The yeast was bubbling, but not...
  6. K

    Fermentation stuck?

    Tomorrow I should be getting the GoFerm and EC-1118. I am thinking I'll try three packages. Is there anyplace I can look to read about using GoFerm and how much water to add to get this going. Looking forward to trying this. And yes, the SG is 1.060.
  7. K

    Fermentation stuck?

    Yes, sorry 1.060.
  8. K

    Fermentation stuck?

    @winemaker81 - I may have been too optimistic and of course hindsight being perfect, I never should have added all +3 gallons of my existing wine to the new Cab Sav mix. I think I should have only done maybe 1.5. Fermentation has been stuck at 1.06 for two plus weeks now. I only had a couple of...
  9. K

    Fermentation stuck?

    @winemaker81 - I used ABC crafted series Cabernet Sauvignon - medium-bodied from Amazon - I think it's a Canadian brand. I followed the instructions, starting with 3/4 gal of my wine juice, then adding bentonite and then the concentrate followed by more of my wine juice. I actually had ~4 gal of...
  10. K

    WineXpert Sediment, clarifying & degassing.

    I had a WE kit for Valpolicella and it said I should be able to bottle after one week. No way. completely cloudy and full of sediment. I moved it from near the woodstove to the dining room which is much cooler and checked it weekly. Today, three weeks later it is almost clear. Really pretty...
  11. K

    Fermentation stuck?

    @WineMaker @winemaker81 - Got the kit wine and I'm ready to go! Fingers crossed!
  12. K

    WineXpert Sediment, clarifying & degassing.

    Excellent advice. I have a valpolicella going, degassed and added chitosan last week. Today I went to check its clarity thinking I'd be bottling it. Not even close. Very cloudy. I've been keeping near our woodstove to keep it around 70. Think I'll move it to a cooler spot which would get it to...
  13. K

    Fermentation stuck?

    Good idea. I would not have known what kit to buy and what you've suggested makes sense for the Pinot Noir. Now I'm excited to try this. It was making me sick to think I would have to throw it out. Now I have a plan. Stay tuned everyone!
  14. K

    Fermentation stuck?

    Yes, excellent points. Amazing advice. Will do
  15. K

    Fermentation stuck?

    I like this a lot! I will do 4.
  16. K

    Fermentation stuck?

    Since my last post (11/5), I've just let it sit and it's still at 1.0. It's not tasting all that great. Since I've tried two different yeast starters that didn't work, should I call it a fail and toss it or is there something else I can try? Your comments/thoughts have been and continue to be...
  17. K

    Fermentation stuck?

    An update. I made a yeast starter with EC1118 and thought I'd use a pint of the must along with the sugar and yeast nutrient. Well that didn't work at all - totally dead. I had to leave it sit while I was out of town. Last night I racked it off the lees and the SG is exactly 1.00 and I added a...
  18. K

    Fermentation stuck?

    Sounds good, all ! Should I rack it before I add the starter to get it off the lees on the bottom?
  19. K

    Fermentation stuck?

    I do! I was thinking it fermented so hard and fast with the must cap, that it might have exhausted the yeast when I pressed the grapes and racked it.
  20. K

    Fermentation stuck?

    The EC Kraus recipe had me add 6.5 lbs of sugar! And yes, still a bit sweet, good flavor.
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