Hi guys, I've been reading for the last few months but have not quite seen this problem. I purchased 2 different gallons of juice from a small outfit to make wine. I had some problems on the 1st batch that I'm trying to work out but it's the 2nd batch that I could use some help on.
After pitching yeast, there is a 6-8 week wait fermenting directly in a 5 gal. carboy. I pitched on 6/23 with a SG of 1.104 and today tested and it's still at 1.046. Obviously something went wrong but I'm not sure exactly what it is. I know I will have to add yeast again but should I do anything else since it's been sitting so long?
This particular company doesn't advocate using campden or any sulfites which I think was the problem with the first batch. I've already decided that I will indeed add some to this batch and my question is whether I should do it now or after fermentation is finished.
Thanks in advance to all you experienced wine makers who have helped so many newbies like myself.
Sharon
After pitching yeast, there is a 6-8 week wait fermenting directly in a 5 gal. carboy. I pitched on 6/23 with a SG of 1.104 and today tested and it's still at 1.046. Obviously something went wrong but I'm not sure exactly what it is. I know I will have to add yeast again but should I do anything else since it's been sitting so long?
This particular company doesn't advocate using campden or any sulfites which I think was the problem with the first batch. I've already decided that I will indeed add some to this batch and my question is whether I should do it now or after fermentation is finished.
Thanks in advance to all you experienced wine makers who have helped so many newbies like myself.
Sharon