I have four 5 gal carboys full of freshly pressed Merlot juice that has been fermenting for a week on Montrachet red yeast for a week. I pressed it on Monday and all but the very first 5 gals have stopped fermenting.
I was thinking of pitching 1 packet of yeast with some yeast nutrient and splitting it between the three carboys that stopped. Will this be enough to restart fermentation?
Any suggestions appreciated.
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