Spar

Recipes 

I added the EC-1118 in January and left the wine sitting in the dark for the last 5 months. Today the sg is 1.100, the liquid tastes sugary with a little bitter fruit rind flavor, and apparently no alcohol.

I think we can rule out commercial preservatives and bad yeast based on the prior Q&A. I speculate that the rind may have antifungal activity. In fact I never see mold on old fruit; it just cracks and dries up. I believe, being part scotsman and not wanting to waste a drop of valuable juice, that I ground too hard with the juicer and got too much rind into the mix. This is the best explanation I can come up with.

Spar

Recipes 

Now the remaining question is, pour it on the vegetables or down the sink?

Yooper

Recipes 

You know, if it's not spoiled, I'd give it one more try. Maybe take out a cup of the must, add water (to lower the SG) and sprinkle yeast on it. When that gets going, add more must. It just might go ahead and take off, if you can get it going. It might be worth one more try.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

scinerd3000

Recipes 

yea why the 10tsp. i dont do wine too often but for the ones i have done thats alot.

__________________
On Hiatus: Brewing at work....

STEVENJAN

Recipes 

I used Pasteur Champagne to ferment my Pomegranate concoction and it's been fizzing away ever since. 1 week now and still going. I read a little bit about it(yeast) and it is recommended for fruit wines and stuck fermentations. That might work. I of course had what I think is a high sugar content. That might have something to do with it. I used Red Star and I don't know what an equivalent from another brand would be. I am sure other members know and can add to the topic.

Cugel

Recipes 

As a novice wine maker I may be typing/talking through my hat, but that pH looks really off to me. In wine musts I see pH values like 3.2 (acidic) to 3.8 (less acidic). I am totally unsure what your pH means as a super high pH - like yours - should be amenable to easy fermentation; but if you really added 10 tsp acid blend and measured the pH accurately I find it hard to understand this mixture of ultra low pH and yet a high acidity level can occur.

Did you use beer or wine pH test strips?
What is the volume of your must?
How many campden tablets did you use?
What was the date on the yeast you used? How was it stored?

I have a feeling that either the pH, acidity combo is waaaaaay out of line for healthy fermentation, the yeast was waaaaay old or improperly stored, or you have too much SO2 in there via campden tabs.

__________________
Relax, don't worry etc. and so on.

Primaries: Old Ale, Barleywine, ESB, Scottish 80/.
Secondaries: Lime Wine, Strawberry-Banana Mead, Carmenere (from 144 lbs of grapes!), Engl. Barleywine, Modded JOAM, Concord Grape Pyment.
Kegs: Choc/Coffee Stout, Saison, Dry Stout.
Bottles: Belgian Str. Dark, Dubbel, Cider X 2, Modded JOAM, RJS Pinot Noir, RJS Aussie Cab. Sauv.
Coming soon: Blueberry Mead.

DavidH20109

Recipes 

I used Red Star - Pasteur Red with my pom juice wine, and its been bubbling away for about a month now. Starting sg was 1.095

Chuchulainn

Recipes 

This may come a little late, but I didn't see any added sugar in your recipe. Pommegranates are actually quite low in sugar; they won't even ferment naturally. Some Israeli guys developed a high-sugar strain (and a naturally fermented wine to go with it), but for the rest of us I'd recommend adding sugar, even for artificially pitched yeast. Also make sure to aerate the juice so that the yeast can get started. That's all I can think of.

bmckee56

Recipes 

10 tsp is equal to 3 1/3 tbs. What size batch of wine do you have? One poster mentioned sugar additions. If your S.G. starting out was 1.101 and your S.G. after 5 months was 1.10, you had essentially no activity occur in the primary at all, but based on the hydrometer reading, you had a lot of stuff in suspension. Don't know if that is sugar or some other substance, but if it was sugar, you should have had some fermentation activity, albeit little.

I think 6.8 pH is very close to being neutral. Was the original pH higher or lower before adding the acid blend. If you were able to take a pH reading, you can use the ph meter to test your TA (total acid) content to determine if you have overdone the acid blend. Wine should be lower in pH than 6.8, so this might be a significant part of your problem.

If it were me and it was not a big batch of wine, I would toss it and try to start over. To much inactivity in to long a period of time.


Salute!

__________________
On Tap - All Cascade Pale Ale - 100% Home grown Hops.
On Tap - American Brown Ale.
On Tap - Robust Smoked Porter.