Welch's Peach white grape conc.

[Fly*guy]

Started this 1 gal batch to see the difference between 2 cans of conc./gal and 3 cans/gal.
Starting Sg was 1.082
Primary went Ok, moved to carboy at SG 1.020.
tested again this morning ....SG 1.016 & no more "action" in the carboy.
Tastes very dry and I used 2 different calibrated Hydrometers with the same reading.

Since the reading is the same as it was since Wednesday night I stopped the fermentation and added the Kmeta & Sorbate and started to degass.


Oh, by the way, I used a Lalvin 1118 yeast.... before ya ask, thats what I had at the time

....but ABV would not have gone to high to stop fermentation, (ABV should be around 9% as of this morning)
Which is my question.... why did it stop?

Had room temp at 68 - 70F, most of the time closer to 68 cause I was fermenting a late harvest riesling that I wanted the process to go slower.

Was this a case of stuck fermentation? could I have restarted it?

Taste is fine and ABV was good enough for me on this sample so I just wanted to go ahead and finish it.

 

[grapeman]

You just didn't give it long enough. It would have and still may go lower. I certainly wouldn't bottle this any time soon. Just because the sg didn't move a visible amount, with it that high there is no way it had given up all the way yet. Unless you filter this wine with a sterile filtration system, it could start up again.

 

[Fly*guy]

Can it be restarted even after I added the Kmeta & Sorbate?

Thats where I may have made my mistake, adding these stabilizers this morning.
I thought since I got an exceptable ABV, and the SG not moving for as long as it did, that by adding the stabilizers I could stop all activity and go ahead with this sample.

Was this what is called a stuck fermentation?

If so do I simply bring up the temp, add a better yeast and let it start again?

 

[grapeman]

When did you last check the SG previous to this and what was it? If it hadn't moved in two weeks, it was stuck. If it had only been a few days it is just slow. Normally you can move it along by adding a bit of yeast nutrient, yeast energizer and giving it a bit of a stir.

 

[Fly*guy]

Last time I checked it was before work on Wednesday Morning.

As I said though the K meta & Sorbate are in already, can I still restart fermentation?

 

[Fly*guy]

Sorry Appleman, SG was 1.016 then as well.