Stuck fermentation

Discussion in 'Wine Making from Grapes' started by Jim Richmond, Oct 21, 2019.

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  1. Oct 21, 2019 #1

    Jim Richmond

    Jim Richmond

    Jim Richmond

    VINO412

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    Hello fellow winemakers,

    decided to try a small side batch Cab/Merlot blend 1 lug each. Crushed, 24 brix, sulfited waited 12 hours and pitched RC212 Fermentation started a day later, Punched cap at least twice a day and all was going great until cap fell 3 days ago at 6 Brix. Should I press and let finish fermenting in a carboy or pitch champagne yeast in primary.
    Thanks in advance for any help

    JIm
     
  2. Oct 21, 2019 #2

    Ajmassa

    Ajmassa

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    Just a Guy

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    You measuring your Brix° with a refractometer?

    If so, Alcohol present will skew readings. And at 6% Brix you were more likely closer to dry than ya think. Hydrometer will give true reading for Specific gravity which is likely under 1.000 at this point
     
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  3. Oct 21, 2019 #3

    Jim Richmond

    Jim Richmond

    Jim Richmond

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    First time using a refractometer. i guess i'm a lot dumber than I thought. LOL I'll check hydrometer tonight, Thank you
     
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  4. Oct 21, 2019 #4

    stickman

    stickman

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  5. Oct 21, 2019 #5

    Ajmassa

    Ajmassa

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    Lol. Well it’s not exactly common knowledge type stuff. I made wine for years but wasn’t until utilizing this forum that I started actually learning. Good luck!
     
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  6. Oct 22, 2019 #6

    salcoco

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  7. Oct 22, 2019 #7

    Jim Richmond

    Jim Richmond

    Jim Richmond

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    Checked after work yesterday with Hydrometer and of course it was .990 .
    Pressed last night and all looks great.
    Thank you for all the help
     
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