Merlot Fermentation Stopped

[Grancru]

I have four 5 gal carboys full of freshly pressed Merlot juice that has been fermenting for a week on Montrachet red yeast for a week. I pressed it on Monday and all but the very first 5 gals have stopped fermenting.

I was thinking of pitching 1 packet of yeast with some yeast nutrient and splitting it between the three carboys that stopped. Will this be enough to restart fermentation?

Any suggestions appreciated.

 

[Grancru]

False alarm.
SG is 0.994
OF was 1.14
Fermented out in 10 days. Much faster than I expected.

 

[grapeman]

That is about right for time unless you can cool it during fermentation.

I have to ask though, what is OF 1.14?

 

[Grancru]

Sorry, typing in the dark.
OG was 1.114

 

[Wade E]

That was a bad yeast choice IMO and you are lucky the wine did finish fermenting with those higher brix numbers. Montrachet has the lowest abv tolerance of just about all the wine yeasts out there not to mention it is notorious for H2S problems. If you used yeast nutrient then you shouldn't have to worry about that last part but if not I highly recommend using nutrient with this yeast. Dont mean to beat you up but you were asking for a stuck fermentation with high sugar levels and that yeast.