stuck fermentation cherry wine

[bearcreekwine]

Hi all, I have a vintners harvest cherry wine going, I started fermentation at sg 1.075, I have been in secondary for 4 weeks and now at a stalled sg of 1.026, recipe calls for a 1.010 to rack again at that 4 week mark into new carboy for another 2 months before bottling. Wondering if 1.026 is okay to move off lees which I have about an inch and a half of now that the wine has been on for 4 weeks now. Kinda wondering what to do, rack or leave till 1.010? Thanks in advance for any help.

 

[Masbustelo]

What is the pH? It is curious to have a stalled ferment at such a low initial gravity. Also what is your temperature and which yeast?

 

[bearcreekwine]

Haven't checked the ph, will today. Temp 72-75 steady. Yeast was Montrachet.

 

[salcoco]

yeast that you are using is heavy feeder. add some yeast nutrient some sugar stir well and it should start again.

 

[bearcreekwine]

How much nutrient per gallon would you suggest?

 

[bearcreekwine]

sugar as well, how much?

 

[wpt-me]

I put in 1 teaspoon nutrient and 1/2 teaspoon energizer in 2nd day of ferment. I would try that.

Bill

 

[salcoco]

yeast nutrient should be 1.5 grams per gallon. I would make a sugar syrup 2 cusp sugar to one cup hot water. use a blender to dissolve sugar. once cool add enough to raise sg to 1040. this would be about one cup of sugar syrup per gallon. I suggest sugar syrup to make sure sugar is dissolved. the amount of water in syrup is non consequential.