Stuck fermentation

[ScottyB]

Have a Chilean Pinot Noir going right now. It is juice that I received over a week ago. I started fermentation on June 2 and all was progressing well. I got to a point where the SG was at 1.024 for a couple days. I talked to my local home brew place and they suggesting adding red star champagne yeast and some super ferment. I am on my second day where I am still sitting at an SG of 1.024. Should i hold off and see if fermentation starts again? I do see a little bubble action in the airlock. Any suggestions?

 

[Pumpkinman]

2 days isn't that big of a deal, it could be a mis read from the day before, if it doesn't move for 3 or more days, it may be stuck.
What was the starting SG? What temp is it at? Did the room get cold, maybe the AC was turned on?

 

[novalou]

Have a Chilean Pinot Noir going right now. It is juice that I received over a week ago. I started fermentation on June 2 and all was progressing well. I got to a point where the SG was at 1.024 for a couple days. I talked to my local home brew place and they suggesting adding red star champagne yeast and some super ferment. I am on my second day where I am still sitting at an SG of 1.024. Should i hold off and see if fermentation starts again? I do see a little bubble action in the airlock. Any suggestions?

If you haven't already, give it a good stir once a day. Sometimes letting it breath a bit helps.

 

[ScottyB]

Starting SG 1.094 temp is at 76 and is constant. I will keep an eye on it for movement.

 

[saramc]

Make sure your hydro sample is degassed, dissolved CO2 can screw up the reading.

 

[robie]

Did you add anything to the must before you started fermenting? Have you added anything since?

Are you testing SG with a hydrometer or with a refractometer? Do use a refractometer unless you use a special conversion formula because the presence of alcohol will prevent a refractometer from directly reading below about 1.020.

 

[ScottyB]

Did you add anything to the must before you started fermenting? Have you added anything since?

Are you testing SG with a hydrometer or with a refractometer? Do use a refractometer unless you use a special conversion formula because the presence of alcohol will prevent a refractometer from directly reading below about 1.020.

Yes I added some sugar to bring up the SG pre-fermentation I also tested PH and TA and they both were fine. I am using a hydrometer not a refractomometer. I do have a refractometer and a conversion spreadsheet that i got from M&M website.

 

[robie]

Yes I added some sugar to bring up the SG pre-fermentation I also tested PH and TA and they both were fine. I am using a hydrometer not a refractomometer. I do have a refractometer and a conversion spreadsheet that i got from M&M website.

Just asking, since some make the mistake of trying to measure SG with a refractometer and don't know about the need to convert when alcohol is present.

I would make sure it is in the upper 70'sF and give it a good stir to whip in some oxygen. If it doesn't start in 2 or 3 days, pitch some more yeast and try again.

 

[ScottyB]

Just asking, since some make the mistake of trying to measure SG with a refractometer and don't know about the need to convert when alcohol is present.

I would make sure it is in the upper 70'sF and give it a good stir to whip in some oxygen. If it doesn't start in 2 or 3 days, pitch some more yeast and try again.

Ok thanks Robie and all for the help I really appreciate it and want this to turn out good but learning from our failures is part of the process. Regardless this is a great experinence.