So some background, I made some red zin this past fall and all seemed to be going along well enough. I pressed the grapes and placed them into my stainless steel vessel(floating top type) prior to racking it off into my barrel. I pressed just above 1.00 . After a short period in the barrel, I noted an issue with with Hydrogen sulfide in both the barrel and with my topping off wine still in the stainless steel. So I splash racked and put everything back into their respective containers and the odor went away and has not come back. After about month I added some MLF to both containers and after giving it a taste test this past week, I noted that the wine was too sweet. I started with a 26.5 brix after adding some acid water to bring it down a bit from 27. A SG test this week showed it just above a 1.000 (one line like a 1.002) So I ordered some EC-1118 and attempted to make a started culture to get things moving again. I placed about a quart and a half of the wine, yeast a about a tablespoon of sugar. After about a day and a half and no action, I added a small amount of water and a few more tablespoons of sugar, and still no fermentation going on. I do see some sediment on the bottom of the container, but no froth to speak of?. What am I dong wrong here? Did the MLF inoculation have an impact here. I've not added any Kmeta since the crush.
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