texas wino

[szinser7]

how solve the problem of a Stag's leap Merlot that was processed in an environment too cool to complete fermentation? (it is too sweet).
Thank you!

 

[Rocky]

Sounds like you have to restart the fermentation but a little more info would help. What was the starting SG? What is the current SG? What is the temperature of the wine? What is the ambient temperature?

Also, keep the wine under airlock and do not add anything to the wine at this time.

 

[szinser7]

what to do with a batch of red wine that was made in much too cool enviroment?

Wow, thank you for the prompt response Rocky!
i might as well confess; started this wine at our cabin in Utah mountains, thought cooler was better - not. I had no hydrometer here so allowed extra time after each stage, as have done in Texas. The ambient in this cabin is low-to-mid 60s, 45 when we leave.
i can move to full-time resident's home but how to kick-start the fermentation?
woe-is-me.

 

[szinser7]

what to do with a batch of red wine that was made in much too cool enviroment?

apparently i need a chemist (??)

 

[grapeman]

Yes we definitely need more information to determine where the wine is now and how long it has been ferementing. You could try to simply warm it up to 75 F and see what happens. You might need a starter to boost it (no not a car battery starter). You don't need to be a chemist to check temperature or specidic gravity, just very simple inexpensive instruments.

 

[szinser7]

...red wine started in too cool enviroment.

thank you "Grapeman", at this point I am grasping at straws. We are moving it to a home with 69-70 degree ambient to see what, if anything, changes.
We are considering racking again...., what do you think?