Slow fermentation a problem?

[dmar]

I'm relatively new to winemaking. I made my first batch of Merlot last year and it went exceedingly well. This year, I'm trying a bit more with a Cabernet. I started the fermentation this last Friday and it has been extremely slow. I basically had no movement in sugar until Sunday--and even still I've only dropped 4% in 3 days. This compares to what I was used to last year, where in that time I dropped from 25% to around 17%. It does appear that fermentation is active, but just not moving fast. I'm wondering if I should be worried or if I should just "chill" .

Darren

 

[MrKevin]

Personally I would make sure it's at about 75 degrees and "chill"

 

[JohnT]

I agree. Take the temp of the must. anything over 70 degrees or so is what you are after. If over 70, I would chill.

 

[Turock]

Did you add any nutrient? Fermentations will be sluggish and become stuck or have H2S issues without nutrient. Always step-feed it. Divide the total dose in half and pitch first half when the yeast takes off---second half at 50% sugar reduction. If using Fermaid K, last dose at 1/3 sugar reduction.