boomtown25

Recipes 

From my days on the beer brewing forums, I have a really good feeling the advice I will be given will be "relax, and give it time", but I guess I just want to hear it. My OG was 1.11 for my blueberry wine. I threw the Montrachet in last Friday. I have stirred twice a day and gotten some really good CO2 coming off this batch, however, past couple of days, action has seemed really flat and I did an SG reading today and got 1.06. If I am correct, that is sitting right around 10-11% alcohol and I was gunning for 13-15%. I realize it is not done fermenting out completely (hell, it only been 6 days and I have not even racked it off the fruit bag), but without proof of any action, I am slightly worried the temp drop over the weekend may have stopped my fermentation. Interior temp of house has been around 69-71 degrees and I have kept my pale on a heat blanket raising the temp. I would be lying if I said my temp has been 100% steady though. Just proceed as planned or do I need to be worried about a stuck fermentation?? Thanks ahead of time peeps for putting me at ease.

oh, and PS- I tasted the Sample I took for my reading and it is on track to taste nearly like a good store bought cab! (and only has blueberrys, cherries and raisins in it! Nice, thick and dark!)

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PRIMARY 1: Amber Ale 8/20/11
PRIMARY 2: Oxyclean
PRIMARY 3: Irish Stout 7/17/11
PRIMARY 4: EMPTY
BOTTLED: Caribou Slobber 6/9/11 (Gone)
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ON DECK: APA or Centennial Blonde

Tw0fish

Recipes 

well for one, cold doesn't kill yeast - the cold snap could have definitely stopped your ferment, but only temporarily. If you're keeping it warm enough it should start rolling again.

Second, the yeast isn't gonna speed along til it hits the wall. As your abv rises, the yeast are gonna peter out. To hit 10% in six days is great, and it may take that long again to hit 13. Admittedly, though, I haven't played with montrachet- just general observation.

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-Jordan
Young Heathens Brewing
"You guys just wanna get bombed and run around yelling yarr we're vikings!"

GinKings

Recipes 

First thing I'd do is take it off the heat blanket. Your house is 70 degrees, plus the temp goes up from fermentation. You don't need more heat. I usually ferment in the low to mid 60's.

If it went from 1.110 to 1.060, you are around 6-7% ABV.

Did you add any nutrients? Lack of nutrients could slow down your ferment.

Other than that, "I'd relax and give it time".

garnede

Recipes 

106 or 1006? big difference. either way give it time.

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Ruthenium Brewery
Primary: Skeeter Pee, EdWort's Apfelwein, EdWort's Apfelwein (2), Pumpkin wine, Skeeter Pee (2)
Secondary: Cranberry Apple Wine,
Bottled: EdWort's Apfelwein, Mulberry multi-berry wine & seconds
Up next: Persimmon wine,

Honda88

Recipes 

my montrachet has been fermenting for over a month now....wish is would stop