I've been trying to make some Agave nectar wine, several batches of beer under my belt but never a wine, mead or cider. This batch seemed to have gotten stuck/never got started. Racked it off junk yeast re-pitched, and seeing some activity but og was 1070, down to 1062 but its been about three weeks. Is this stuff fermenting or did it just sputter to a start and stop again, airlock has consistent activity, a bubble every minute to a minute and a half? Any idea what I have here, normal fermentation or junk batch. 6 gallon batch been between 60-68 degrees the whole time, 4 packages of red star total, 2 and 2?
Thanks in advance