Stuck ferment - Dragon Blood

[SSNJOHN]

Stuck ferment? - Dragon Blood

Pretty much followed the DB recipe, but did have quite a bit of grape juice from some Spanish grapes and Mustangs. Added sugar to get SG to 1.082. Yeast used was Red Star Premier Cuvee (what I had). Had very active ferment at the start. SG is now 1.01 and has not changed for the last 5 days.

Any suggestions would be appreciated. Still in the primary.

SSNJOHN

 

[richmke]

Option 1: Raise the temp to 75 degrees, and stir up the sediment.

Option 2: If the fermentation did not restart:
1) Rack off the lees.
2) re-inoculate with EC-1118.

Option 3: Call it a day, and proceed with stabilizing. Be careful when back sweetening since you are starting from a higher sweetness level, and have slightly less alcohol.

 

[SSNJOHN]

Thanks for the advice. Will try option 1 and then proceed.

John