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Thank you Bryan. I read this blog regularly and you always have very thoughtful help. I didn't think putting it in carboys a bit early would matter but it does make sense that the carboy restricts the amount of oxygen to the yeast and would slow things down. My wine is at 1.000 this morning...

Thanks everyone for your feedback. I'm now 19 days into this fermentation. For the last 4 days I have kept it warm, stirred it gently daily and the SG has dropped from 1.010 to 1.001 this evening. I've not had a red wine take so long to ferment. Your feedback leads me to believe I should...

Thanks for the feedback. I did check my hydrometer with distilled water. I also have used it on a dozen batches in the past and always got below 1.000 at finish.

Yes I pressed on day 10 when the SG was 1.022. Thanks for the feedback. Trying to be patient :)

Stirring and a warm room brought the SG down to 1.004-1.002 across the 7 carboys. They have been stuck there for 2 days. I'm thinking of a half or quarter dose of Fermaid K, or maybe yeast energizer or Fermaid O? Also, an option to add a little yeast Ec1118? Thoughts appreciated.

Thanks a gentile stir and warming the room will be my plan.

Thanks. I'll give each a general stir. Also, starting OG was 1.102. Fermentation was at 74F RT and the must heated up as high as 79F. I used 8 gr D254 yeast hydrated with Go Ferm and then mixed with 1 cup warm water and 2 cups of must. I did this a total of 3 times because I started with 50...

I've got seven 5 gallon carboys of a Bordeaux blend that seems to have stopped fermenting at 1.010. I pressed and racked the grapes at 1.022 on 10/10. On 10/13 they were at 1.014 and the last 2 days now at 1.010. I can taste the sweetness still. Should I add a little nutrient to each carboy...

thanks!

This is a very timely thread for me as I may be facing the same situation. A follow up question I have is can the wine sit in the secondary for 3 weeks safely with no kmeta after completing fermentation? My normal process would be into secondary until <1.000 sg (maybe a week after pressing)...

Thanks Craig and winemaker81. The SG started on 11/17 at 1.080 and ended at 0.992 on 11/27. I've made rhubarb wine the last 4 years without issue. I add pectic enzymes at start. I generally get very clear within a week of adding the SuperKleer. I think there could be some CO2 as I examine...

Greetings to this very helpful forum. I divided a pak of SuperKleer across several containers totaling six gallons. My cranberry rhubarb cleared nicely but one of the 750mL bottles of strawberry rhubarb and all three pineapple rhubarb containers have not after a month. This is my last step...

Thank you !!

I love this forum, and appreciate everyone's feedback. Here's my question. I made a batch a berry wine in 2020. I added sorbate when I back sweetened and all was good. Two years later, I'm not happy with the sweetness and today pooled the remaining bottles and and added more simple syrup to...

Great. Thanks. I think I’ll try a few and see how it goes

thanks. The wine does taste good and I learned to use good corks now. I hope to age most these bottles several more years but so far no leaks or issues other than the corks being dry and difficult to remove.

Thanks

Several years ago as I was new to winemaking I used new but old corks. Now they are dry and difficult to remove. I still have 50 bottles so I think I should just remove the old corks and replace with fresh new corks. Seems like a good idea, is it?? Thanks for the feedback.

So helpful. Thank you

spray with Kmeta or nitrile gloves for me