Some of you may remember me asking for help with this wine a while back. I have pasted my notes on it below...SG is STILL at 1.016! I don't get it. If you have any thoughts please share. thanks a bunch. Paulc
Vintner’s Harvest Black Currant Fruit Base
96oz
2-9-2011 3 gal recipe from can label. Added ¼ tsp of grape tannin powder and small handful of heavy toast American oak. Starting SG of 1.08.
2-10-2011 added Lalvin RC212
2-16-2011 Been stirring must about every other day. Checked SG this morning; 1.056
2-20-2011 stirred must. SG is 1.042
2-24-2011 racked to carboy at 1.030 SG.
3-5-2011 wine is bubbling along well
3-11-2011 checked SG at 1.015. pretty sweet but bubbling slowly, every 60 seconds.
3-22-2011 racked wine off yeast, did not check SG. Added 3 crushed campden tablets. I topped off with 4 or 6 oz of Nero D’Avola. Hoping to bottle in mid-May.
4-15-2011 SG is 1.014-based on advice from forum I added pinch of energizer and stirred. Also added ½ oz of French oak chips.
4-18-2011 SG has not moved. Added a heat pad.
4-24-2011 SG is 1.010 added some more energizer and the heat pad.
5-10-2011 SG is still 1.012 and not moving. Dissolved 1 cup sugar into 1 liter of warm water. Added K1-1116 yeast. Will add wine back slowly, clean carboy and rack back into carboy. Attempt did not work. I added small amount of wine to starter. It began to bubble, added more wine, continues bubbling so I added more wine. Kept adding wine to about a full 3 liters of wine. Added starter back to main stuck wine and put into carboy and no ferment has taken hold.
5-15-2011 After a couple of days I added K1-1116 directly to top of carboy along with a pinch of energizer. Also added small amount of sugar and some nutrient.
5-20-2011 Ferment has restarted.
6-18-2011 Wine is still fermenting strong. Wine will be left alone until the bubbling stops.
7-23-2011 Wine had stopped bubbling; SG is still 1.016!!! I don’t get it. Added 3 campden tablets while racking to bucket. Then racked to 2 1 gal jugs and 1 3 liter jug. I am hoping the oxygen will get some ferment going again. Something obviously has gone wrong with this batch as the SG seems to have risen inspite of 2 additional months of ferment with K1-1116 yeast. There was a good bit of yeast on bottom of glass carboy that I racked from…yet SG is still too high. I will let it sit for now, perhaps try to turn it into port, or add it to port…Or just have a sweet wine that I don’t want…
Vintner’s Harvest Black Currant Fruit Base
96oz
2-9-2011 3 gal recipe from can label. Added ¼ tsp of grape tannin powder and small handful of heavy toast American oak. Starting SG of 1.08.
2-10-2011 added Lalvin RC212
2-16-2011 Been stirring must about every other day. Checked SG this morning; 1.056
2-20-2011 stirred must. SG is 1.042
2-24-2011 racked to carboy at 1.030 SG.
3-5-2011 wine is bubbling along well
3-11-2011 checked SG at 1.015. pretty sweet but bubbling slowly, every 60 seconds.
3-22-2011 racked wine off yeast, did not check SG. Added 3 crushed campden tablets. I topped off with 4 or 6 oz of Nero D’Avola. Hoping to bottle in mid-May.
4-15-2011 SG is 1.014-based on advice from forum I added pinch of energizer and stirred. Also added ½ oz of French oak chips.
4-18-2011 SG has not moved. Added a heat pad.
4-24-2011 SG is 1.010 added some more energizer and the heat pad.
5-10-2011 SG is still 1.012 and not moving. Dissolved 1 cup sugar into 1 liter of warm water. Added K1-1116 yeast. Will add wine back slowly, clean carboy and rack back into carboy. Attempt did not work. I added small amount of wine to starter. It began to bubble, added more wine, continues bubbling so I added more wine. Kept adding wine to about a full 3 liters of wine. Added starter back to main stuck wine and put into carboy and no ferment has taken hold.
5-15-2011 After a couple of days I added K1-1116 directly to top of carboy along with a pinch of energizer. Also added small amount of sugar and some nutrient.
5-20-2011 Ferment has restarted.
6-18-2011 Wine is still fermenting strong. Wine will be left alone until the bubbling stops.
7-23-2011 Wine had stopped bubbling; SG is still 1.016!!! I don’t get it. Added 3 campden tablets while racking to bucket. Then racked to 2 1 gal jugs and 1 3 liter jug. I am hoping the oxygen will get some ferment going again. Something obviously has gone wrong with this batch as the SG seems to have risen inspite of 2 additional months of ferment with K1-1116 yeast. There was a good bit of yeast on bottom of glass carboy that I racked from…yet SG is still too high. I will let it sit for now, perhaps try to turn it into port, or add it to port…Or just have a sweet wine that I don’t want…
