I began my second batch of wine. I feel like it is moving really slowly, i wanted to get input on whether to add EC-1118 due to stalled or SLOW ferment.
1 gallon Concord Vinter's Best concentrate
4 Gallons of water
32 fl oz Tart Cherry Juice (no preservatives)
32 fl oz Cranberry Juice (no preservatives)
16 fl oz Grape Juice Concentrate
8 lbs Cane sugar
32 fl oz water (used to make simple syrup with
96 Fl OZ of White grape juice
Titratetable acid 0.65% (adjusted with acid blend per instruction)
Added Tanin per label instructions (1/4 tsp per gallon)
Steam sterilized and added Ligh Roast Oak Spiral (in Primary)
Fermaid O added on day 3.
ICV D21 Yeast - hydrated in 250 ml 100 F water for 20 minutes
Initial SG 1.100
Ambient tempt 70-75 F
Under airlock, but stirred vigorously every day. SG readings taken periodically. I have a dog, a cat and 2 kids under 3 years old. i feel more comfortable with a lid and an airlock, although i have read it could cause problems during primary.
Sg after 3 days 1.08
SG after 5 days 1.076
SG after 7 days 1.069
Today is day 8 and will check on it after work.
I know this means little, but lots of fine bubbles and air lock is actively bubbling, although not vigorously. When i stir, lots of fizz and foam, but SG readings indicate an issue maybe?
I was hoping for help or insight. Should i add the 1118 or wait it out? Other options maybe?
My first ever batch was pretty close to being completely dry after 10 days or so.... But that was an apple wine...
1 gallon Concord Vinter's Best concentrate
4 Gallons of water
32 fl oz Tart Cherry Juice (no preservatives)
32 fl oz Cranberry Juice (no preservatives)
16 fl oz Grape Juice Concentrate
8 lbs Cane sugar
32 fl oz water (used to make simple syrup with
96 Fl OZ of White grape juice
Titratetable acid 0.65% (adjusted with acid blend per instruction)
Added Tanin per label instructions (1/4 tsp per gallon)
Steam sterilized and added Ligh Roast Oak Spiral (in Primary)
Fermaid O added on day 3.
ICV D21 Yeast - hydrated in 250 ml 100 F water for 20 minutes
Initial SG 1.100
Ambient tempt 70-75 F
Under airlock, but stirred vigorously every day. SG readings taken periodically. I have a dog, a cat and 2 kids under 3 years old. i feel more comfortable with a lid and an airlock, although i have read it could cause problems during primary.
Sg after 3 days 1.08
SG after 5 days 1.076
SG after 7 days 1.069
Today is day 8 and will check on it after work.
I know this means little, but lots of fine bubbles and air lock is actively bubbling, although not vigorously. When i stir, lots of fizz and foam, but SG readings indicate an issue maybe?
I was hoping for help or insight. Should i add the 1118 or wait it out? Other options maybe?
My first ever batch was pretty close to being completely dry after 10 days or so.... But that was an apple wine...
Last edited: