Stuck at 1.002, restart with another kit?
Have a Vinifera Noble Soave kit #1 stuck at 1.002 and want to restart fermentation for a dry white wine.
Thinking of blending Soave kit #1 with a 2nd Vinifera Noble Soave kit that we started today, pitched at 75F. Left out the bentonite since planning on blending 50/50 with the stuck kit #1 and estimate around day 3 SG=1.050ish or whenever the peak of yeast creation is. Will this work?
Kit#1 Details: after 10 days at room temp 71F racked kit #1 to a carboy with only the liquid lees intending to bulk age so added only the k-meta, no sorbate, before taking the SG 1.002 reading, uh-oh. Tried to restart the Soave #1 without success by adding the yeast nutrient, then after a few more days a new pack of EC118 but it is still stuck at 1.002 and tastes too sweet for a dry wine.
FYI, did four kits at the same time, the three other reds finished dry at SG=0.992-0.994 so did not bother to check the white Soave until it was too late. All started quickly fermenting initially on the same table, same time and process, same Vinifera 10L line of kits. Never added the yeast nutrient just bentonite on day one, oak a few days later, Day 5 snap down the lid with airlock, and ferment til dry as per the old RJS 14 day instructions. Then rack to bulk age adding only the k-meta and some tancor.
Have a Vinifera Noble Soave kit #1 stuck at 1.002 and want to restart fermentation for a dry white wine.
Thinking of blending Soave kit #1 with a 2nd Vinifera Noble Soave kit that we started today, pitched at 75F. Left out the bentonite since planning on blending 50/50 with the stuck kit #1 and estimate around day 3 SG=1.050ish or whenever the peak of yeast creation is. Will this work?
Kit#1 Details: after 10 days at room temp 71F racked kit #1 to a carboy with only the liquid lees intending to bulk age so added only the k-meta, no sorbate, before taking the SG 1.002 reading, uh-oh. Tried to restart the Soave #1 without success by adding the yeast nutrient, then after a few more days a new pack of EC118 but it is still stuck at 1.002 and tastes too sweet for a dry wine.
FYI, did four kits at the same time, the three other reds finished dry at SG=0.992-0.994 so did not bother to check the white Soave until it was too late. All started quickly fermenting initially on the same table, same time and process, same Vinifera 10L line of kits. Never added the yeast nutrient just bentonite on day one, oak a few days later, Day 5 snap down the lid with airlock, and ferment til dry as per the old RJS 14 day instructions. Then rack to bulk age adding only the k-meta and some tancor.
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