Grape Concentrate... Stuck?

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Hi, I'm in the middle of making 4 gallons of red grape wine from Welch's grape concentrate. I started with an SG of 1.091 and a month later, it dropped to 1.010. 10 days later, it was still at 1.010. I believe this is a stuck fermentation, but have not experienced one before, I'm not sure what to do now. I'm too scared to bottle!
 

djrockinsteve

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It was a little high s.g. in the beginning but not to worry. You could add a little super ferment but I would rack it off the lees into a carboy and let it age a little to clear. You wouldn't want to bottle now. If any fermenting still going on it would be slow since a lot of the sugar has been eaten up.

Your s.g. should be closer to 1.000 Keep in mind the s.g. will be different for a warm must vs. a cooler one.

Look at it this way, if it has finished fermenting you wouldn't have to sweeten it.
 
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actually you could put in some kmeta and bottle away or bulk age. 1.010 is a little over 9~10% abv or so, but that's ok. should be more smooth this way. i would do that and not try to ferment dry.
 

djrockinsteve

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Potassium Metabisulphate

It's a chemical used to kill bacteria. You definitely want to follow the directions.
 

vvolf34

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I am new to and from what I understand you want to do k-meta and sorbate before bottling?
 

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