got a bucket each of Chilean syrah, merlot, and zinfandel. started them all the same time (about may 20) in buckets, and threw in a yeast starter. all initially read the same on the hydrometer (1.100 sg, 13 potential alcohol). by june 3 (day 15) the syrah and merlot were at or very close to 1.000 sg or 0 potential alcohol. the zinfandel is on day 17 now and has been at about 1.025 sg or 3 potential alcohol for probably the last six days. ive moved the other two into glass but im worried the zin is stuck. temperature in the room has been a pretty constant 66F. ive been stirring vigorously at least once a day since they started. any suggestions?
fermentation stuck?
- Thread starter muskie003
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I just managed to fix a similar problem I had with my cab Sauv. It took energizer to finally make a stuck fermentation start up again for me. I also did a starter with K1118 because I suspected to original yeast I used RC212 might be at it's max for alch based on the amount of fruit and sugar already eaten by the yeast.
Hope this helps. It took 2 pkts of 1118 w starter before energizer made the difference.
Pam in cinti
Hope this helps. It took 2 pkts of 1118 w starter before energizer made the difference.
Pam in cinti
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I'm a fan of rc212 and use it on most of my fruit wines. I seldom shoot for more than 12 or 13% abv and feed it the needed nutrient in 3 stages finishing up with yeast energizer. If you are stuck you may want to try a more aggressive yeast such as lalvin 1118 introducing it as a yeast starter. I still think your temp should be in the mid 70's.
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