Although, I cringe at adding a thread on slow fermentation, this situation is a little unique and combines a couple factors/situations.
The wine- CC Reserve California Chardonnay. I kicked this one and a CCRC Pinot Grigio off at the same time to fortify "summer quaffer" supplies. The Sterling line is a 12L as I recall.
PG is rocking. CC Chard has been almost beligerent, and a very slow, almost stopped fermentation. Never saw the air lock burp or even float. Bubbles much, much less than any other experience and today don't recall any bubbles now prior to stirring. Temps had been fine in mid 70's. In order to maybe kickstart it have stirred it about 3 times the past week. SG to start was 1.090 and today is about .998-1.0. Kit started on 3/22.
The only other bit of information was I boiled both bentonite amounts together, and dispensed half in PG and remainder, (including some solids) in the chard. I don't have yeast activator, (but George and Joseph are sending next week.)
Any other thoughts/experiences such as this, or avenues to pursue?
The wine- CC Reserve California Chardonnay. I kicked this one and a CCRC Pinot Grigio off at the same time to fortify "summer quaffer" supplies. The Sterling line is a 12L as I recall.
PG is rocking. CC Chard has been almost beligerent, and a very slow, almost stopped fermentation. Never saw the air lock burp or even float. Bubbles much, much less than any other experience and today don't recall any bubbles now prior to stirring. Temps had been fine in mid 70's. In order to maybe kickstart it have stirred it about 3 times the past week. SG to start was 1.090 and today is about .998-1.0. Kit started on 3/22.
The only other bit of information was I boiled both bentonite amounts together, and dispensed half in PG and remainder, (including some solids) in the chard. I don't have yeast activator, (but George and Joseph are sending next week.)
Any other thoughts/experiences such as this, or avenues to pursue?