Is wine stuck?

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Micah1982

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My wife started her first batch of wine from concentrate. It seems to still be fermenting only at a very slow rate. Any suggestions or is this batch a lost cause? Here are the notes from it. Sorry we are really new to this but she thought just waiting on it was best. IMG_2782.JPG
 
Nice notes......I assume you pitched the yeast on your start date (3-24-18)? What yeast did you use, did you add any nutrients and what are you using as a primary fermenter? I use an open buckets during PF so the yeasts can breath. I also stir a few times a day to help oxygenize the yeast. As long as the SG continues to drop you should be fine.
 
keep checking sg if you notice once temp above 70 sg dropped steadily. keep temp up, stir each day I agree with above next time use a open fermentor covered with a cloth. won't have the airlock problems. transfer to carboy once sg down to 1020 or lower.
 
Sounds like she knows what she’s doing and you’re the nervous nelly! Does she know you sought advice? Lol
There was an article in the newest winemaker magazine back of issue that touches on this. A winemaker who was used to the typical 5-7 day ferment took on the task of making sacramental wine with Zinfandel. Rules stated He wasn’t allowed to add anything at all- making as nature/God intended.
Natural yeast and no nutrients. SG dropping but VERY slowly. Making even a very experienced winemaker nervous. I think it took about 3+ weeks to ferment. And never got fully dry. But ended up with his best batch ever made. The extended ferment benefited the wine- and tiny bit of residual sweetness improved it too.
With a slower ferment he was also quick to transfer to glass as well. I think he said he transferred and pressed around 1.018. So if dropping consistently just stay the course! Or- just listen to your wife! Good luck.
 
Concetrated what ?
Which yeast ?
Nice notes but no ingredient list.
Lack of yeast energizer or yeast neutreants could slow things down.
But as others have said, if sg is dropping it's working.
 

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