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one suggested method is to make a yeast starter with EC1118, once foaming well add one cup of stuck ferment, once it is foaming well add two cups once foaming well add four cups continue in this manner doubling the volume add after each successful fermentation restart.

can be used for that as an yeast can be.

A 5 gram pack of EC1118 is a good conservative choice

no the yeast nutrient is to provide energy to the yeast. there should not be any off odors. stir at least twice daily. if smell is rotten eggs then add some nutrient

any off odor could be stressed yeast did you add any yeast nutrient?

when I was growing St. Vincent I found it was necessary to do summer pruning to insure enough sunlight was reaching the grapes. also thinning clusters as suggested would also help.

I would add sugar to 22 brix no acid at this time wait until wine is clear post fermentation do taste tests and then make any adjustments that may be required numbers are fine now for fermentation.

the biggest thing with white wines is aromatic at least for me. because the opening is smaller on a carboy I chose to ferment in a carboy. I fashion a bung out of a paper towel to let the CO2 vent . also cold fermentation is recommended so I put the carboy in a water batch exchanging frozen...

may I suggest contacting them as they are a distributor maybe able to get what you want.

try Red Wine Ingredients / Red Wine Kits / Stubby's Texas Brewing Inc. company this is the Texas Brewing company they carry Musto grape juice will cut down the freight cost.

sometimes the lag phase prior to active fermentation will cause some spoilage of the fruit. recommend establishing a yeast starter. the heavy fermentation of the starter will reduce the lag phase and the earlier fermentation will help in preventing spoilage as you press down each day.

they look like Concord. successful pruning will increase the size of the clusters. normal pruning would require at least 40 buds to remain on the plant. a good size trellis is recommended. fertilize win a general fertilizer in fall and in spring about 1 cup of fertilizer per plant. in fall add...

visit scotlabs.com or get a copy of there fermentation handbook it discusses and offers various tannin and there use

also do soil tests to see if soil is viable for grapes.

also sweet it says 1971 is there any wine in the bottle? maybe oxidized by now

a good trap for fruit flies is place some wine in a small jar. cover the jar with plastic, take a pencil or other sharp object and punch holes in plastic fruit flies in cannot come out. replace wine periodically

for @Al Hatfield I usually let it go at whatever sg it want to end at. a final sg of 1010 for a port is not bad as some sweetness is desired. another thought is to calculate the abv as the fermentation continues and once at 18-19% reduce the amount of sugar to let it go to 1000.

per rice guy check with hydrometer. Is temp in right area ie about 70f or better. stir the fermentation that might help. if none of these help and you still want to continue. make a good yeast starter once foaming well add one cup of must get it foaming and two cups start it foaming add 4 cups...

71b will retain the aromatics. it also will metabolize about 40% of the malic acid in the wine.

what you suggest is not unwarranted many people do it. besides it is your grapes what you propose will make the wine better and certainly ease you concerns. go for it.