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Old 06-19-2009, 01:20 PM   #1
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Default My first stuck fermentation

OK, so I got lazy and laid off the hydro readings since I've never had a problem. Went to rack and found my Syrah was at .020 after I thought it was bulk aging for months. Think I got some bad advice and repitched a yeast 116 (read on the net later should have been a 118) 24hrs later I'm barely seeing any re-activity. Any comments, suggestions, help? Anything would be greatly appreciated, I dont like sweet wine and this is still way too much sugar for me, Ken

Almost forgot, I left a bit of headspace in the carboy expecting more then a minor re-ferment. As long at the airlock it rasied and I'm seeing bubbles should I have enough C02 to protect the wine? Thansk again, Ken
Correction it was 1.020 and the yeast was 1116


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Old 06-19-2009, 07:23 PM   #2
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Servomyces Yeast Nutrient might work. But I don't know much about wine.

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