Hello all
I grew up surrounded by a lot of wine making. On my own I've done a couple batches in the shop where your not really doing much other than bottle. Recently I started my own batch at home and am quite excited about it.
I am however concerned that fermentation may have halted. Your help would be appreciated.
Started SG was 1.090~
Currently 1.030~
Wine is a Sharaz from Wine Kitz, its a 5 week batch in a 6.5gal fermentation bucket, sealed on top with an airlock. Temp has been aprox. 20 degrees C consistently in the room its being made.
Its now been 16 days and I'm still only aprox 2/3 done fermenting the sugars away, I was suspecting to be at SG 1.0 a couple days ago. Is fermentation halted? Can I restart it with more yeast? I seem to have lots of sugars left to consume. How might this have happened. If I went overboard insuring everything was sterilized with sulphites could I have killed off my yeast with it?
Thanks in advance
I grew up surrounded by a lot of wine making. On my own I've done a couple batches in the shop where your not really doing much other than bottle. Recently I started my own batch at home and am quite excited about it.
I am however concerned that fermentation may have halted. Your help would be appreciated.
Started SG was 1.090~
Currently 1.030~
Wine is a Sharaz from Wine Kitz, its a 5 week batch in a 6.5gal fermentation bucket, sealed on top with an airlock. Temp has been aprox. 20 degrees C consistently in the room its being made.
Its now been 16 days and I'm still only aprox 2/3 done fermenting the sugars away, I was suspecting to be at SG 1.0 a couple days ago. Is fermentation halted? Can I restart it with more yeast? I seem to have lots of sugars left to consume. How might this have happened. If I went overboard insuring everything was sterilized with sulphites could I have killed off my yeast with it?
Thanks in advance