I am new to this forum and am looking forward to getting advice about what to do with my wine that got stuck at 5 Brix. It has been stuck now for 2 weeks and I am worried about it spoiling. What are my next 3 steps?
Welcome to the forum!
In your situation I would try a few things:
-I'd rack and stir it up to see if that wakes up the yeast.
-I'd add some yeast nutrient.
-I'd check to see that pH is somewhat in range.
-I'd make sure the temperature is within the range that the yeast likes
-Then I would pitch new yeast, probably EC-1118.
Let us know how that works for you.
