Originally Posted by ron,ar
It was RED STAR MONTRACHET YEAST, actually that the only yeast I have ever used for red wine. I really don't know why, when I make beer I may have several options and look hard at each one, but with wine I always just use the red star.
As far as it being a big misnomer about stopping fermentation, I was following Jack Kellers procedure as outlined here. His site was what started me into wine making several years ago,he seems knowledgable enough.http://winemaking.jackkeller.net/finishin.asp
Looks like you yielded 3 quarts of wine and added 2 tsp of acid blend. Between the crabapple, the acid blend, and the alcohol generated during fermentation, the yeast stalled out.
If you make it again, add only 1/2 tsp of acid blend and add more after fermentation by taste.
If you add some yeast nutrient, make a healthy yeast starter, you might be able to get this going again. The sorbate might prevent it though, there are ways to counter it, maybe Sara can chime in.