Don't ferment with the container on a cement floor in the basement -- It will suck the heat out of a small batch. If you can lay hands on a pallet, it's cheap (discards are free) and already built. I admit I ferment larger batches of grape on the floor, but they produce enough heat that it's not been a problem, especially in October in NC. Small batches are on a countertop.
I hadn't considered nutrient, but after getting H2S in a batch last fall, I'm looking at that as far more important than I had.
Regarding the yeast, EC-1118 is advertised as producing an ABV up to 18%. However, it's possible a given batch could be underachievers. If adding nutrient and jacking the temperature don't kick the fermentation back into gear, you might try adding another EC-1118, rehydrating it before adding. A common practice is to get the yeast going, then add must to it, a cup or so at a time. Make sure the must is warm, at least 75 F. Once a quart or so is actively fermenting, add it to the main batch.
I hadn't considered nutrient, but after getting H2S in a batch last fall, I'm looking at that as far more important than I had.
Regarding the yeast, EC-1118 is advertised as producing an ABV up to 18%. However, it's possible a given batch could be underachievers. If adding nutrient and jacking the temperature don't kick the fermentation back into gear, you might try adding another EC-1118, rehydrating it before adding. A common practice is to get the yeast going, then add must to it, a cup or so at a time. Make sure the must is warm, at least 75 F. Once a quart or so is actively fermenting, add it to the main batch.
