joeycannoli
Senior Member
Doing a white blend and I need some advice. Its 24 gallons of Chardonnay and Riesling (3:1 ratio). Fermented both together. Starting SG of 1.086 on 10/25. Used D47 yeast and inoculated as per instructions with Go-Ferm. Added Fermaid-K a day later when fermentation began.
SG was at 1.010 a week later on November 1st, which is when I racked off the gross lees and put the wine into a secondary container. November 5th we were down to 1.004 where it has been stuck since with no movement.
Also, an interesting observation. When I stir the less I am getting a lot of foaming still.
Do I have a stuck fermentation? Opinions on how to proceed? The wine tastes pretty dry, but seems like we still have too much residual sugar.
SG was at 1.010 a week later on November 1st, which is when I racked off the gross lees and put the wine into a secondary container. November 5th we were down to 1.004 where it has been stuck since with no movement.
Also, an interesting observation. When I stir the less I am getting a lot of foaming still.
Do I have a stuck fermentation? Opinions on how to proceed? The wine tastes pretty dry, but seems like we still have too much residual sugar.