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
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