fermentation issue?

[lccmo]

I started some pear wine about a week ago, it started at SG 1.10, after 5 days its at 1.09 and the fermentations (bubbling etc) seems to have stopped? How do I get it to start fermenting again?

 

[cpfan]

I started some pear wine about a week ago, it started at SG 1.10, after 5 days its at 1.09 and the fermentations (bubbling etc) seems to have stopped? How do I get it to start fermenting again?

Perhaps you can share your recipe and the temperatures that the wine has experienced.

Steve

 

[lccmo]

2 Gallon pear juice ( I juiced 20+lbs of pears)
1 Gallon water
12 cups sugar
6tsp acid blend
3 tsp nutrient
3 campden tablets crushed
1 pkg wine yeast

Now Im wondering if I forgot to add the nutrient - is it too late now?

 

[Tenbears]

No it is not. I would bring the temperature up to 75 to 80F if not already there, wait a day then add energizer, or nutrient and give it a day or two. Depending on the yeast used, and current temperature simply warming the must may get it going again.

 

[lccmo]

its at 72 now, but Im almost sure I missed the nutrient

Thanks for the replies!!

 

[WVMountaineerJack]

Which yeast? 72 should be more than warm enough, to bad you couldnt make this with all pear juice instead of diluting it so much. WVMJ

 

[barbiek]

for future reference your starting gravity is to high for a delicate fruit wine such as pear, should be started at 1.085 or 1.090 if I were you I would add more pear don't know how you would determine the abv but depending on the yeast it should start again sorry I can't be of more help

 

[Turock]

The reason it stalled is because of lack of nutrient. You ALWAYS need nutrient and you should step-feed by dividing the entire dose in half then pitching the first dose when the yeast takes off and the second when you get to 50% sugar reduction.

 

[lccmo]

adding the nutrient did the trick its off the races now. Thanks everyone