My wine didn't ferment for more than 2 or 3 days then it stopped. Starting SG was 1.06. I added about 2lbs 9ozs sugar to bring it up to about 1.09. Added the yeast and watched what happened. Once it stopped bubbling after a couple of days, I measured SG again and it's now 1.00. My friend said bottle it, it's ready. But surely it should bubble for longer than that? Even when it was bubbling, it was was very slow. It's slightly cloudy, lovely red colour and it tastes a bit like Chianti, but you wouldn't want a whole glass of it, it's very dry.
Maybe I made a mistake when syphoning it into the demi-johns. I left a fair bit of sediment in the bottom of the brewing bucket. Now it occurs to me that I might have left the yeast behind in the sediment causing fermentation to stop.
I bought a pack of "restart" yeast in case I need to get it to ferment again. If that's the best course of action, do I need to add sugar again to raise the SG from 1.00 to 1.09? Can anyone point me in the right direction please?
Maybe I made a mistake when syphoning it into the demi-johns. I left a fair bit of sediment in the bottom of the brewing bucket. Now it occurs to me that I might have left the yeast behind in the sediment causing fermentation to stop.
I bought a pack of "restart" yeast in case I need to get it to ferment again. If that's the best course of action, do I need to add sugar again to raise the SG from 1.00 to 1.09? Can anyone point me in the right direction please?