Fermentation Issue, Possibly Stuck, Need Advice

[havlikn]

I have started two seperate 6 gallon buckets of juice from california. One Sauvignon blanc, one viognier.

Both vines were started in my basement with a temp of around 60 degrees. I used Lalvin D47 yeast for each. Fermentation started off nicely with both wines having an initial SG of 1086. In 4 days the sg on both dropped to about 1070. We are now about three weeks later and the sg has been at 1014 for a couple days. I have added yeast nutrient, 2 tsp to each, and I have moved the carboys to a warmer area of my house. This is still bubbles rising from the wine and movement in the air lock.

Any tips on what to do or just let it continue? I like sweet wine but this seems too sweet.

 

[DoctorCAD]

Seems like time to rack to a secondary fermenter to let it finish with no headspace. Other than that, you are good to go.

 

[havlikn]

I have racked into a secondary about a week and a half ago

 

[Turock]

It seems to me that this is the result of improper nutrient management. Did you add it after the yeast took off? The existing SG is on the high side, which is why it tastes sweet to you.

You can't add any nutrient now as the SG is too low to do that. Just let it be--hopefully it will plug along and eventually finish. Next time, use better nutrient management and step-feed the nutrient to avoid sluggish ferments.