Making a Cab Sauv from juice. Starting grav 1.090, I think. I say that as after I picked up the juice it appeared to have possibly started fermentation by the time I got it home. When I checked the specific gravity it was only in the range of 1.08?. So I bumped up with some corn sugar.
Fermentation proceeded as normal and once it appeared to complete I added malolactic culture. I failed to check the specific gravity at that point...my bad.
After about two and a half months I checked the specific gravity and it was 1.008 and tasted quite sweet. So I made a new yeast starter and fermentation begin again.
It has been well over two weeks and the fermentation continues. My question is why is it taking so long to ferment a little residual sugar. Also,is it possible malolactic fermentation did not take place due to the Residual sugar and is that what I am seeing now. Thanks
Fermentation proceeded as normal and once it appeared to complete I added malolactic culture. I failed to check the specific gravity at that point...my bad.
After about two and a half months I checked the specific gravity and it was 1.008 and tasted quite sweet. So I made a new yeast starter and fermentation begin again.
It has been well over two weeks and the fermentation continues. My question is why is it taking so long to ferment a little residual sugar. Also,is it possible malolactic fermentation did not take place due to the Residual sugar and is that what I am seeing now. Thanks