2nd Fermentation problem

[gtberg]

I have had a batch of wine in 2ndary fermentation for just a few days, I noticed a scum around the top of the bottle where the wine is fermenting. Thought it might be bacteria, so I thought I'd better re-rack into a clean bottle, and add some Campden to take care of any odd bacteria. So I did that, but now I have apparently killed the yeast and there is zero fermentation happening. My question is, should I add more yeast to get it going again? It was bubbling away nicely before I racked it into a clean jug.

 

[sour_grapes]

What is the specific gravity (SG) at this time?

 

[gtberg]

it's below 1. Like .098. Which I find hard to believe because it was only in the secondary for less than a week.

 

[richmke]

> I noticed a scum around the top of the bottle where the wine is fermenting.

The "scum" is likely yeast and other solids of the dried foam that sat on top of the wine. Nothing to worry about.

>it's below 1. Like .098.

Do you mean 0.998? Pretty close to being done. If it was 0.996 or lower, I would call it done.

> but now I have apparently killed the yeast and there is zero fermentation happening.
> My question is, should I add more yeast to get it going again? It was bubbling away
> nicely before I racked it into a clean jug.

Don't confuse "bubbling" with "fermentation". Unless you degass, it will continue to bubble for months even though it is done fermenting.

Assuming you are going to age the wine in the carboy, I would leave it. What is done is done. I think fixing it at this point is more bother than it is worth. Hopefully what yeast that has survived the Campden will finish it off over the next few weeks.

 

[Thig]

I agree, I think it probably is done. I have had a wine go from 1.090 to below 1.000 in less than a week many times.

 

[Tenbears]

The reality of it is with a SG below 1.000 you probably could not get a ferment to restart. Treat it as done and follow normal procedures.