Leon Millot juice "stuck"?

[TomMonger]

10 days ago, I went to the Finger Lakes and brought back 2 buckets of juice: Diamond white and Leon Millot red. The next day, I added sugar to both to bring the SG up to around 1.085 - 1.090. Added ICV-D47 yeast to the white and 71B-1122 to the red. Both were fermenting really well in primary buckets. When they hit 1.020, I racked to carboys and airlocked them. They both got down to 1.01 and no further. After 3 more day, they still didn't move.

The temp of the room in between 70 and 75, so it's warm enough. I made a yeast starter (about 2 cups) with EC1118 and added some sugar. I let it get really foamy and them added to each carboy. I stirred them well, and put the carboys back on. I had bubbling every few moments. But next day, everything slowed down. So, I let it go thinking its just going to be very slow from here on out.

Today, I tested the SG and they're both still at 1.01. What should I do next? The white will probably be OK since it's a Niagara-like sweeter wine. But I'd really like the Leon Millot to go dry, if possible.

Thanks,
-Tom in Scranton, PA USA

 

[Julie]

Hi Tom,

did you add any suphites to your wines when you racked to the carboy? If so this might have stopped the fermentation.

Also, these two just might be a very slow fermenting wines. When I racked to a carboy I usually don't bother with it for about a month. I would leave it sit for a couple of weeks.

 

[grapeman]

I totally agree with Julie. Just set them aside where it is a good temp such as you have and let it settle out. Chances are it will slowly drop a bit more and get where you want it. I have Leon Millot continue to drop for quite some time, just very slowly. It turns out great and is a nice easy drinker.

 

[TomMonger]

Thank you both for your replies! Then it's settled... I will let it sit.

So Grapeman ... tell me more about Leon Millot wine! I've never had it before, but tried a juice sample at Fulkerson's winery at Seneca Lake. I loved it! How long do you let it go for? A year? Do you sweeten it at all, or let it go completely dry?

Thanks!
-Tom

 

[grapeman]

Leon Millot is a nice smooth, easy drinking dry red that comes across as off-dry. It can be oaked lightly or kept unoaked. It has a nice upfront fruitiness of black cherry and vanilla notes. There is a mild tannin structure to it and many people like it as an everyday wine. Mine always cook up great also.

 

[TomMonger]

Thanks... I hope mine comes out like that