Hi, I am currently making my first batch of blackberry wine.
Its been 35 days since I first pitched yeast and after 2 rackings (from primary to secondary, and then off the gross lees) the wine is now sitting in 2 single-gallon jugs but still not done fermenting.
I had an initial SG1.116.
Currently I have SG1.006 and SG1.010. The SG is dropping very very slowly and there are very little CO2 bubbles.
I have only added 2 campden tablets to my 2.5, or now 2 gallon wine pre-fermentation.
I am using K1 V1116 yeast but I have never added any energizers or nutrients.
Does my yeast need any nutrients, oxygen, or energizers?
Its been 35 days since I first pitched yeast and after 2 rackings (from primary to secondary, and then off the gross lees) the wine is now sitting in 2 single-gallon jugs but still not done fermenting.
I had an initial SG1.116.
Currently I have SG1.006 and SG1.010. The SG is dropping very very slowly and there are very little CO2 bubbles.
I have only added 2 campden tablets to my 2.5, or now 2 gallon wine pre-fermentation.
I am using K1 V1116 yeast but I have never added any energizers or nutrients.
Does my yeast need any nutrients, oxygen, or energizers?